PUBLICACIÓN

Impact of volatile composition on the sensorial attributes of dried paprikas

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Martin A., Hernandez A., Aranda E., Casquete R., Velazquez R., Bartolome T., Cordoba M.G.

2017 FOOD RESEARCH INTERNATIONAL

Food Science (Q1)

JCR: 3.52

SJR: 1.472


CITAS

41

DOI

10.1016/j.foodres.2017.07.068

EID

2-s2.0-85026832456

ISSN

0963-9969

EISSN

1873-7145

BIBTEX

@article{Casquete2017,title = {Impact of volatile composition on the sensorial attributes of dried paprikas},journal = {Food Research International},year = {2017},volume = {100},pages = {691-697},author = {Mart{\'i}n, A. and Hern{\'a}ndez, A. and Aranda, E. and Casquete, R. and Vel{\'a}zquez, R. and Bartolom{\'e}, T. and C{\'o}rdoba, M.G.}}


AUTORES DE LA UEX