Isolation and identification of low molecular weight antioxidant compounds from fermented chorizo sausages

Literals

bibo:volume
- 90
dcterms:publisher
- Meat Science
dcterms:contributor
- Broncano, J.M., Otte, J., Petrón, M.J., Parra, V., Timón, M.L.
ou:bibtex
- @article{Petrón2012,title = {Isolation and identification of low molecular weight antioxidant compounds from fermented {'}chorizo{'} sausages},journal = {Meat Science},year = {2012},volume = {90},number = {2},pages = {494-501},author = {Broncano, J.M. and Otte, J. and Petr{\'o}n, M.J. and Parra, V. and Tim{\'o}n, M.L.}}
ou:eid
- 2-s2.0-80555122865
bibo:issn
- 0309-1740
vivo:identifier
- 2012-753
bibo:doi
- 10.1016/j.meatsci.2011.09.015
fabio:hasPublicationYear
- 2012
bibo:page_range
- 494-501
dcterms:creator
- Broncano J.
ou:tipoPublicacion
- Article
dcterms:title
- Isolation and identification of low molecular weight antioxidant compounds from fermented chorizo sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80555122865&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-80555122865&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80555122865&origin=inward