Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production

Literals

dcterms:title
- Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production
ou:eid
- 2-s2.0-77954035972
ou:bibtex
- @article{Aranda2010,title = {Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production},journal = {LWT - Food Science and Technology},year = {2010},volume = {43},number = {9},pages = {1359-1367},author = {Gallardo-Guerrero, L. and P{\'e}rez-G{\'a}lvez, A. and Aranda, E. and M{\'i}nguez-Mosquera, M.I. and Hornero-M{\'e}ndez, D.}}
dcterms:contributor
- Gallardo-Guerrero L., Perez-Galvez A., Aranda E., Minguez-Mosquera M.I., Hornero-Mendez D.
dcterms:creator
- Gallardo-Guerrero L.
bibo:doi
- 10.1016/j.lwt.2010.04.015
fabio:hasPublicationYear
- 2010
vivo:identifier
- 2010-315
bibo:issn
- 0023-6438
bibo:page_range
- 1359-1367
dcterms:publisher
- LWT
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954035972&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-77954035972&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954035972&origin=inward
bibo:volume
- 43