PUBLICACIÓN

Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Akcan T., Estevez M., Serdaroglu M.

2017 LWT-FOOD SCIENCE AND TECHNOLOGY

Food Science (Q1)

JCR: 3.129

SJR: 1.339


CITAS

107

DOI

10.1016/j.lwt.2016.11.051

EID

2-s2.0-84999106942

ISSN

0023-6438

BIBTEX

@article{Estevez2017,title = {Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis},journal = {LWT - Food Science and Technology},year = {2017},volume = {77},pages = {323-331},author = {Akcan, T. and Est{\'e}vez, M. and Serdaro?lu, M.}}


AUTORES DE LA UEX