Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet

Literals

fabio:hasPublicationYear
- 2003
bibo:doi
- 10.1016/s0308-8146(02)00413-2
dcterms:contributor
- Cava R., Estevez M., Morcuende D., Antequera T.
dcterms:creator
- Cava R.
ou:bibtex
- @article{Antequera2003,title = {Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by ?-tocopheryl acetate supplementation in diet},journal = {Food Chemistry},year = {2003},volume = {81},number = {2},pages = {199-207},author = {Cava, R. and Est{\'e}vez, M. and Morcuende, D. and Antequera, T.}}
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-0037402865&partnerID=MN8TOARS
ou:eid
- 2-s2.0-0037402865
vivo:identifier
- 2003-191
bibo:issn
- 03088146
bibo:page_range
- 199-207
dcterms:publisher
- Food Chemistry
dcterms:title
- Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0037402865&origin=inward
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0037402865&origin=inward
ou:vecesCitado
- 20
bibo:volume
- 81