PUBLICACIÓN
Identification of mitigation strategies to reduce acrylamide levels during the production of black olives
ACCEDER A LA PUBLICACIÓN:
Martin-Vertedor D., Fernandez A., Mesias M., Martinez M., Martin-Tornero E.
2021 JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Food Science (Q1)
JCR: 4.52
SJR: 0.71
CITAS
18
DOI
10.1016/j.jfca.2021.104009
EID
2-s2.0-85107630265
ISSN
0889-1575
BIBTEX
@article{Fernández2021,title = {Identification of mitigation strategies to reduce acrylamide levels during the production of black olives},journal = {Journal of Food Composition and Analysis},year = {2021},volume = {102},author = {Mart{\'i}n-Vertedor, D. and Fern{\'a}ndez, A. and Mes{\'i}as, M. and Mart{\'i}nez, M. and Mart{\'i}n-Tornero, E.}}
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