PUBLICACIÓN

Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken

ACCEDER A LA PUBLICACIÓN: Orcid

Jhunior Abrahan Marcía Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, Ricardo S. Aleman

2024

DOI

10.3390/dietetics3020008

AUTORES DE LA UEX

Ismael Montero Fernández

OTRAS PUBLICACIONES DE INTERÉS

Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model
Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model
Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
WEB ACCESIBLE