Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages

Literals

dcterms:contributor
- Lobo F., Ventanas S., Morcuende D., Estevez M.
bibo:issn
- 0023-6438
ou:bibtex
- @article{Lobo_2016, doi = {10.1016/j.lwt.2016.01.047}, url = {https://doi.org/10.1016%2Fj.lwt.2016.01.047}, year = 2016, month = {jun}, publisher = {Elsevier {BV}}, volume = {69}, pages = {110--116}, author = {F. Lobo and S. Ventanas and D. Morcuende and M. Est{\'{e}}vez}, title = {Underlying chemical mechanisms of the contradictory effects of {NaCl} reduction on the redox-state of meat proteins in fermented sausages}, journal = {{LWT} - Food Science and Technology} }
fabio:hasPublicationYear
- 2016
vivo:identifier
- 2016-40
dcterms:creator
- Lobo F.
bibo:doi
- 10.1016/j.lwt.2016.01.047
ou:eid
- 2-s2.0-84959924342
bibo:page_range
- 110-116
dcterms:publisher
- LWT
ou:tipoPublicacion
- Article
dcterms:title
- Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84959924342&origin=inward
ou:urlOrcid
- https://doi.org/10.1016/j.lwt.2016.01.047
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84959924342&origin=inward
bibo:volume
- 69