PUBLICACIÓN
Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination
ACCEDER A LA PUBLICACIÓN:
Velazquez R., Cordoba M.G., Hernandez A., Casquete R., Aranda E., Bartolome T., Martin A.
2022 JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Food Science (Q1)
JCR: 4.3
SJR: 0.651
CITAS
3
DOI
10.1016/j.jfca.2022.104566
EID
2-s2.0-85128732779
ISSN
0889-1575
BIBTEX
@article{Casquete2022,title = {Effects of use of modified traditional driers in making smoked paprika ?Piment{\'o}n de La Vera?, on pepper quality and mitigation of PAH contamination},journal = {Journal of Food Composition and Analysis},year = {2022},volume = {110},author = {Vel{\'a}zquez, R. and C{\'o}rdoba, M.G. and Hern{\'a}ndez, A. and Casquete, R. and Aranda, E. and Bartolome, T. and Mart{\'i}n, A.}}
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