http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2016-36
Literals
- ou:vecesCitado
- dcterms:contributor
- Silva F.A.P., Ferreira V.C.S., Madruga M.S., Estevez M.
- ou:bibtex
- @article{Silva_2016,
doi = {10.1007/s13197-016-2287-8},
url = {http://dx.doi.org/10.1007/s13197-016-2287-8},
year = 2016,
month = {jul},
publisher = {Springer Nature},
author = {F{\'{a}}bio A. P. Silva and Valqu{\'{\i}}ria C. S. Ferreira and Marta S. Madruga and Mario Est{\'{e}}vez},
title = {Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken},
journal = {J Food Sci Technol}
}
- ou:urlScopus
- fabio:hasPublicationYear
- bibo:doi
- 10.1007/s13197-016-2287-8
- ou:eid
- dcterms:creator
- bibo:eissn
- vivo:identifier
- bibo:issn
- bibo:page_range
- dcterms:publisher
- Journal of Food Science and Technology
- ou:tipoPublicacion
- dcterms:title
- Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken
- vcard:url
- ou:urlOrcid
- bibo:volume