PUBLICACIÓN
Acrylamide mitigation in Californian-style olives after thermal and baking treatments
ACCEDER A LA PUBLICACIÓN:
Fernandez A., Munoz J.M., Martin-Tornero E., Martinez M., Martin-Vertedor D.
2022 JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Food Science (Q1)
JCR: 4.3
SJR: 0.651
CITAS
8
DOI
10.1016/j.jfca.2022.104423
EID
2-s2.0-85123752117
ISSN
0889-1575
BIBTEX
@article{Fern_ndez_2022, doi = {10.1016/j.jfca.2022.104423}, url = {https://doi.org/10.1016%2Fj.jfca.2022.104423}, year = 2022, month = {may}, publisher = {Elsevier {BV}}, volume = {108}, pages = {104423}, author = {Antonio Fern{\'{a}}ndez and Jos{\'{e}} Manuel Mu{\~{n}}oz and Elisabet Mart{\'{\i}}n-Tornero and Manuel Mart{\'{\i}}nez and Daniel Mart{\'{\i}}n-Vertedor}, title = {Acrylamide mitigation in Californian-style olives after thermal and baking treatments}, journal = {Journal of Food Composition and Analysis} }
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