PUBLICACIÓN
Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
ACCEDER A LA PUBLICACIÓN:
Lobo F., Ventanas S., Morcuende D., Estevez M.
2016 LWT-FOOD SCIENCE AND TECHNOLOGY
Food Science (Q1)
JCR: 2.329
SJR: 1.352
CITAS
36
DOI
10.1016/j.lwt.2016.01.047
EID
2-s2.0-84959924342
ISSN
0023-6438
BIBTEX
@article{Lobo_2016, doi = {10.1016/j.lwt.2016.01.047}, url = {https://doi.org/10.1016%2Fj.lwt.2016.01.047}, year = 2016, month = {jun}, publisher = {Elsevier {BV}}, volume = {69}, pages = {110--116}, author = {F. Lobo and S. Ventanas and D. Morcuende and M. Est{\'{e}}vez}, title = {Underlying chemical mechanisms of the contradictory effects of {NaCl} reduction on the redox-state of meat proteins in fermented sausages}, journal = {{LWT} - Food Science and Technology} }
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