Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

Literals

dcterms:creator
- Fuentes V.
dcterms:publisher
- Food Chemistry
ou:bibtex
- @article{Estevez2014,title = {Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages},journal = {Food Chemistry},year = {2014},volume = {147},pages = {70-77},author = {Fuentes, V. and Est{\'e}vez, M. and Ventanas, J. and Ventanas, S.}}
bibo:doi
- 10.1016/j.foodchem.2013.09.100
vivo:identifier
- 2014-36
ou:eid
- 2-s2.0-84885451767
bibo:eissn
- 1873-7072
dcterms:contributor
- Fuentes, Veronica, Estevez, Mario, Ventanas, Jesus, Ventanas, Sonia
bibo:issn
- 0308-8146
bibo:page_range
- 70-77
fabio:hasPublicationYear
- 2014
ou:tipoPublicacion
- Article
dcterms:title
- Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84885451767&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/5563863/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84885451767&origin=inward
bibo:volume
- 147