PUBLICACIÓN
Identification of radical scavenging peptides (<3kDa) from Burgos-type cheese
ACCEDER A LA PUBLICACIÓN:
Timon M.L., Parra V., Otte J., Broncano J.M., Petron M.J.
2014 LWT-FOOD SCIENCE AND TECHNOLOGY
Food Science (Q1)
JCR: 2.416
SJR: 1.344
CITAS
46
DOI
10.1016/j.lwt.2014.01.020
EID
2-s2.0-84894241672
ISSN
0023-6438
BIBTEX
@article{Petrón2014,title = {Identification of radical scavenging peptides (\<3kDa) from Burgos-type cheese},journal = {LWT - Food Science and Technology},year = {2014},volume = {57},number = {1},pages = {359-365},author = {Tim{\'o}n, M.L. and Parra, V. and Otte, J. and Broncano, J.M. and Petr{\'o}n, M.J.}}
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