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