Grosso, N. R., Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Argentina

• Grasas y Aceites Vol. 63 No. 1 (2012) - Research
  Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
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• Grasas y Aceites Vol. 64 No. 5 (2013) - Research
  Optimization of the protein concentration process from residual peanut oil-cake
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• Grasas y Aceites Vol. 59 No. 2 (2008) - Research
  Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups
  Abstract  PDF
• Grasas y Aceites Vol. 65 No. 4 (2014) - Research
  The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil
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