Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity

Literals

dcterms:publisher
- Food Research International
bibo:doi
- 10.1016/j.foodres.2011.05.011
ou:bibtex
- @article{Petrón2011,title = {Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity},journal = {Food Research International},year = {2011},volume = {44},number = {9},pages = {2655-2659},author = {Broncano, J.M. and Tim{\'o}n, M.L. and Parra, V. and Andr{\'e}s, A.I. and Petr{\'o}n, M.J.}}
dcterms:creator
- Broncano J.
dcterms:contributor
- Broncano, J.M.; Timón, M.L.; Parra, V.; Andrés, A.I.; Petrón, M.J.
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80054701711&origin=inward
dcterms:title
- Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity
ou:eid
- 2-s2.0-80054701711
ou:tipoPublicacion
- Article
bibo:issn
- 0963-9969
vivo:identifier
- 2011-486
bibo:page_range
- 2655-2659
fabio:hasPublicationYear
- 2011
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-80054701711&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80054701711&origin=inward
bibo:volume
- 44