PUBLICACIÓN
Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken
ACCEDER A LA PUBLICACIÓN:
Silva F.A.P., Ferreira V.C.S., Madruga M.S., Estevez M.
2016 Journal of Food Science and Technology
Food Science (Q2)
JCR: 1.262
SJR: 0.585
CITAS
66
DOI
10.1007/s13197-016-2287-8
EID
2-s2.0-84979598461
ISSN
0022-1155
EISSN
0975-8402
BIBTEX
@article{Silva_2016, doi = {10.1007/s13197-016-2287-8}, url = {http://dx.doi.org/10.1007/s13197-016-2287-8}, year = 2016, month = {jul}, publisher = {Springer Nature}, author = {F{\'{a}}bio A. P. Silva and Valqu{\'{\i}}ria C. S. Ferreira and Marta S. Madruga and Mario Est{\'{e}}vez}, title = {Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken}, journal = {J Food Sci Technol} }
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