The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation

Literals

bibo:page_range
- 253-259
ou:bibtex
- @article{Armenteros_2016, doi = {10.1016/j.meatsci.2016.02.027}, url = {http://dx.doi.org/10.1016/j.meatsci.2016.02.027}, year = 2016, month = {jun}, publisher = {Elsevier {BV}}, volume = {116}, pages = {253--259}, author = {M{\'{o}}nica Armenteros and David Morcuende and Jes{\'{u}}s Ventanas and Mario Est{\'{e}}vez}, title = {The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation}, journal = {Meat Science} }
bibo:volume
- 116
bibo:doi
- 10.1016/j.meatsci.2016.02.027
dcterms:creator
- Armenteros M.
dcterms:contributor
- Armenteros M., Morcuende D., Ventanas J., Estevez M.
ou:eid
- 2-s2.0-84960156042
fabio:hasPublicationYear
- 2016
vivo:identifier
- 2016-39
bibo:issn
- 0309-1740
dcterms:publisher
- Meat Science
ou:tipoPublicacion
- Article
dcterms:title
- The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84960156042&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/5563897/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84960156042&origin=inward