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

de Souza Cunha R.C.; de Carvalho L.M.; de Sousa Fontes V.M.; de Sousa Galvao M.; Olegario L.S.; de Medeiros L.L.; Morgano M.A.; Pacheco M.T.B.; Madruga M.S.; Bezerra T.K.A.

2023 LWT

Food Science (Q1)

JCR: 6

SJR: 1.313

CITAS

8

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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