PUBLICACIÓN

Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Lima J.L., Bezerra T.K.A., Carvalho L.M., Galvao M.S., Lucena L., Rocha T.C., Estevez M., Madruga M.S.

2022 JOURNAL OF FOOD SCIENCE

Food Science (Q1)

JCR: 3.9

SJR: 0.711

CITAS

3

DOI

10.1111/1750-3841.16149

EID

2-s2.0-85129182992

ISSN

0022-1147

EISSN

1750-3841

AUTORES DE LA UEX

Mario Estévez García

OTRAS PUBLICACIONES DE INTERÉS

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