PUBLICACIÓN

Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Fernandez A., Montero-Fernandez I., Perez-Nevado F., Martinez M., Martin-Vertedor D.

2022 Applied Sciences (Switzerland)

Computer Science Applications (Q3), Engineering (miscellaneous) (Q2), Materials Science (miscellaneous) (Q2), Process Chemistry and Technology (Q3), Fluid Flow and Transfer Processes (Q2), Instrumentation (Q2)

JCR: 2.7

SJR: 0.492

CITAS

0

DOI

10.3390/app122010265

EID

2-s2.0-85140477260

EISSN

2076-3417

AUTORES DE LA UEX

Ismael Montero Fernández
Francisco Pérez Nevado
Antonio Fernández Fuentes

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