PUBLICACIÓN
Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods
ACCEDER A LA PUBLICACIÓN:
Ordiales, E.; Fernández, M.; Benito, M.J.; Hernández, A.; Martin, A.; Córdoba, M.G.
Analytical Chemistry (Q2), Applied Microbiology and Biotechnology (Q2), Food Science (Q1), Safety Research (Q1), Safety, Risk, Reliability and Quality (Q1)
JCR: 2.167
SJR: 0.697
CITAS
1
DOI
10.1007/s12161-014-9889-4
EID
2-s2.0-84958173511
ISSN
1936-9751
EISSN
1936-976X
BIBTEX
@article{Benito2015,title = {Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods},journal = {Food Analytical Methods},year = {2015},volume = {8},number = {1},pages = {7-17},author = {Ordiales, E. and Fern{\'a}ndez, M. and Benito, M.J. and Hern{\'a}ndez, A. and Martin, A. and C{\'o}rdoba, M.G.}}
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