- Valorization of fruits and vegetable residues for obtaining food antioxidants and polysaccharides.
- Antioxidant preservation at food interfaces.
Integrantes
Ana María Rojas, María Florencia Basanta, Eliana Fissore, María Dolores De’Nobili,
Alondra Indrovo Encalada, Natalia Ehrenhaus, Ricardo Higuera