Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

Literals

bibo:page_range
- 58-65
bibo:doi
- 10.1016/j.lwt.2005.07.010
ou:bibtex
- @article{Estevez2007,title = {Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver p{\^a}t{\'e}},journal = {LWT - Food Science and Technology},year = {2007},volume = {40},number = {1},pages = {58-65},author = {Est{\'e}vez, M. and Ram{\'i}rez, R. and Ventanas, S. and Cava, R.}}
dcterms:creator
- Estévez M.
dcterms:contributor
- Estevez, Mario, Ramirez, Rosario, Ventanas, Sonia, Cava, Ramon
fabio:hasPublicationYear
- 2007
ou:eid
- 2-s2.0-33746371749
vivo:identifier
- 2007-28
bibo:issn
- 0023-6438
dcterms:publisher
- LWT
ou:tipoPublicacion
- Article
dcterms:title
- Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33746371749&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/4032828/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33746371749&origin=inward
bibo:volume
- 40