PUBLICACIÓN

Industrial strategies to reduce acrylamide formation in californian-style green ripe olives

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Martin-Vertedor D., Fernandez A., Mesias M., Martine M., Diaz M., Martin-Tornero E.

2020 Foods

Food Science (Q1), Health (social science) (Q1), Health Professions (miscellaneous) (Q1), Microbiology (Q3), Plant Science (Q1)

JCR: 4.35

SJR: 0.774

CITAS

21

DOI

10.3390/foods9091202

EID

2-s2.0-85092631046

EISSN

2304-8158

BIBTEX

@article{Mart_n_Vertedor_2020, doi = {10.3390/foods9091202}, url = {https://doi.org/10.3390%2Ffoods9091202}, year = 2020, month = {aug}, publisher = {{MDPI} {AG}}, volume = {9}, number = {9}, pages = {1202}, author = {Daniel Mart{\'{\i}}n-Vertedor and Antonio Fern{\'{a}}ndez and Marta Mes{\'{\i}}as and Manuel Mart{\'{\i}}nez and Mar{\'{\i}}a D{\'{\i}}az and Elisabet Mart{\'{\i}}n-Tornero}, title = {Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives}, journal = {Foods} }

AUTORES DE LA UEX

Elísabet Martín Tornero

OTRAS PUBLICACIONES DE INTERÉS

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