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

JCR: 2.7

SJR: 0.492


CITAS

0

DOI

10.3390/app122010265

EID

2-s2.0-85140477260

EISSN

2076-3417


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