Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

Literals

bibo:volume
- 168
dcterms:creator
- Roldan M.
ou:bibtex
- @article{Antequera2015,title = {Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors},journal = {Food Chemistry},year = {2015},volume = {168},pages = {487-495},author = {Roldan, M. and Loebner, J. and Degen, J. and Henle, T. and Antequera, T. and Ruiz-Carrascal, J.}}
dcterms:contributor
- Roldan M., Loebner J., Degen J., Henle T., Antequera T., Ruiz-Carrascal J.
bibo:page_range
- 487-495
vivo:identifier
- 2015-754
ou:eid
- 2-s2.0-84907360323
fabio:hasPublicationYear
- 2015
bibo:eissn
- 1873-7072
bibo:doi
- 10.1016/j.foodchem.2014.07.100
bibo:issn
- 0308-8146
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84907360323&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84907360323&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84907360323&origin=inward