Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041559389&origin=inward
dcterms:creator
- Lahmar A.
ou:bibtex
- @article{Lahmar_2018, doi = {10.1016/j.foodres.2018.01.039}, url = {https://doi.org/10.1016%2Fj.foodres.2018.01.039}, year = 2018, month = {apr}, publisher = {Elsevier {BV}}, volume = {106}, pages = {1042--1048}, author = {Aida Lahmar and Tolga Akcan and Leila Chekir-Ghedira and Mario Est{\'{e}}vez}, title = {Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach}, journal = {Food Research International} }
dcterms:contributor
- Lahmar A.; Akcan T.; Chekir-Ghedira L.; Estevez M.
bibo:doi
- 10.1016/j.foodres.2018.01.039
bibo:page_range
- 1042-1048
vivo:identifier
- 2018-52
fabio:hasPublicationYear
- 2018
bibo:eissn
- 1873-7145
ou:eid
- 2-s2.0-85041559389
bibo:issn
- 0963-9969
dcterms:publisher
- Food Research International
ou:tipoPublicacion
- Article
dcterms:title
- Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041559389&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/1723192/
bibo:volume
- 106