PUBLICACIÓN
Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production
ACCEDER A LA PUBLICACIÓN:
Gallardo-Guerrero L., Perez-Galvez A., Aranda E., Minguez-Mosquera M.I., Hornero-Mendez D.
2010 LWT-FOOD SCIENCE AND TECHNOLOGY
Food Science (Q1)
JCR: 2.292
SJR: 1.37
CITAS
23
DOI
10.1016/j.lwt.2010.04.015
EID
2-s2.0-77954035972
ISSN
0023-6438
BIBTEX
@article{Aranda2010,title = {Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production},journal = {LWT - Food Science and Technology},year = {2010},volume = {43},number = {9},pages = {1359-1367},author = {Gallardo-Guerrero, L. and P{\'e}rez-G{\'a}lvez, A. and Aranda, E. and M{\'i}nguez-Mosquera, M.I. and Hornero-M{\'e}ndez, D.}}
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