PUBLICACIÓN

Lactic acid and ultraviolet-C as sanitizer for preserving quality of minimally processed romaine lettuce

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Nogales-Delgado S., Fernandez-Leon A.M., Delgado-Adamez J., Hernandez-Mendez M.T., Bohoyo-Gil D.

2014 JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical Engineering (miscellaneous) (Q2), Chemistry (miscellaneous) (Q2), Food Science (Q2)

JCR: 1.159

SJR: 0.472

CITAS

6

DOI

10.1111/jfpp.12029

EID

2-s2.0-84902376730

ISSN

0145-8892

EISSN

1745-4549

BIBTEX

@article{Nogales2014,title = {Lactic acid and ultraviolet-C as sanitizer for preserving quality of minimally processed romaine lettuce},journal = {Journal of Food Processing and Preservation},year = {2014},volume = {38},number = {3},pages = {774-783},author = {Nogales-Delgado, S. and Fern{\'a}ndez-Le{\'o}n, A.M. and Delgado-Ad{\'a}mez, J. and Hern{\'a}ndez-M{\'e}ndez, M.T. and Bohoyo-Gil, D.}}

AUTORES DE LA UEX

Sergio Nogales Delgado

OTRAS PUBLICACIONES DE INTERÉS

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