PUBLICACIÓN
Isolation and identification of low molecular weight antioxidant compounds from fermented chorizo sausages
ACCEDER A LA PUBLICACIÓN:
Broncano J.M., Otte J., Petron M.J., Parra V., Timon M.L.
2012 MEAT SCIENCE
Food Science (Q1)
JCR: 2.754
SJR: 1.617
CITAS
39
DOI
10.1016/j.meatsci.2011.09.015
EID
2-s2.0-80555122865
ISSN
0309-1740
BIBTEX
@article{Petrón2012,title = {Isolation and identification of low molecular weight antioxidant compounds from fermented {'}chorizo{'} sausages},journal = {Meat Science},year = {2012},volume = {90},number = {2},pages = {494-501},author = {Broncano, J.M. and Otte, J. and Petr{\'o}n, M.J. and Parra, V. and Tim{\'o}n, M.L.}}
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