PUBLICACIÓN
Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives
Fernandez A., Talaverano M.I., Perez-Nevado F., Boselli E., Cordeiro A.M., Martillanes S., Foligni R., Martin-Vertedor D.
2020 JOURNAL OF FOOD PROCESSING AND PRESERVATION
Chemical Engineering (miscellaneous) (Q2), Chemistry (miscellaneous) (Q2), Food Science (Q2)
JCR: 2.19
SJR: 0.511
CITAS
25
DOI
10.1111/jfpp.14384
EID
2-s2.0-85079704321
ISSN
0145-8892
EISSN
1745-4549
BIBTEX
@article{PEREZ2020,title = {Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives},journal = {Journal of Food Processing and Preservation},year = {2020},volume = {44},number = {4},author = {Fern{\'a}ndez, A. and Talaverano, M.I. and P{\'e}rez-Nevado, F. and Boselli, E. and Cordeiro, A.M. and Martillanes, S. and Foligni, R. and Mart{\'i}n-Vertedor, D.}}
AUTORES DE LA UEX