Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages

Literals

bibo:issn
- 0950-5423
bibo:page_range
- 435-443
vivo:identifier
- 2016-153
fabio:hasPublicationYear
- 2016
dcterms:contributor
- Fernández, M., Martín, A., Benito, M.J., Casquete, R., Recio, I., Córdoba, M.D.G.
dcterms:creator
- Fernández M.
ou:eid
- 2-s2.0-84953838234
bibo:eissn
- 1365-2621
bibo:doi
- 10.1111/ijfs.12978
ou:bibtex
- @article{Casquete2016,title = {Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages},journal = {International Journal of Food Science and Technology},year = {2016},volume = {51},number = {2},pages = {435-443},author = {Fern{\'a}ndez, M. and Mart{\'i}n, A. and Benito, M.J. and Casquete, R. and Recio, I. and C{\'o}rdoba, M.D.G.}}
dcterms:publisher
- International Journal of Food Science and Technology
ou:tipoPublicacion
- Article
dcterms:title
- Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84953838234&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84953838234&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84953838234&origin=inward
ou:vecesCitado
- 20
bibo:volume
- 51