PUBLICACIÓN
Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity
ACCEDER A LA PUBLICACIÓN:
Broncano J.M., Timon M.L., Parra V., Andres A.I., Petron M.J.
2011 FOOD RESEARCH INTERNATIONAL
Food Science (Q1)
JCR: 3.15
SJR: 1.521
CITAS
37
DOI
10.1016/j.foodres.2011.05.011
EID
2-s2.0-80054701711
ISSN
0963-9969
BIBTEX
@article{Petrón2011,title = {Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity},journal = {Food Research International},year = {2011},volume = {44},number = {9},pages = {2655-2659},author = {Broncano, J.M. and Tim{\'o}n, M.L. and Parra, V. and Andr{\'e}s, A.I. and Petr{\'o}n, M.J.}}
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