PUBLICACIÓN

Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

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.}}


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