PUBLICACIÓN

Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Rebeka Correia de Souza Cunha, Leila Moreira de Carvalho, Viviane Maria de Sousa Fontes, Mércia de Sousa Galvão, Lary Souza Olegário, Lorena Lucena de Medeiros, Marcelo Antonio Morgano, Maria Teresa Bertoldo Pacheco, Marta Suely Madruga, Taliana Kênia Alencar Bezerra

2023 LWT

Food Science (Q1)

JCR: 6

SJR: 1.313

CITAS

7

DOI

10.1016/j.lwt.2022.114368

EID

2-s2.0-85146274888

ISSN

0023-6438

BIBTEX

@article{de_Souza_Cunha_2023, doi = {10.1016/j.lwt.2022.114368}, url = {https://doi.org/10.1016%2Fj.lwt.2022.114368}, year = 2023, month = {jan}, publisher = {Elsevier {BV}}, volume = {174}, pages = {114368}, author = {Rebeka Correia de Souza Cunha and Leila Moreira de Carvalho and Viviane Maria de Sousa Fontes and M{\'{e}}rcia de Sousa Galv{\~{a}}o and Lary Souza Oleg{\'{a}}rio and Lorena Lucena de Medeiros and Marcelo Antonio Morgano and Maria Teresa Bertoldo Pacheco and Marta Suely Madruga and Taliana K{\^{e}}nia Alencar Bezerra}, title = {Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process}, journal = {{LWT}}}

AUTORES DE LA UEX

Lary Souza Olegario

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