Industrial strategies to reduce acrylamide formation in californian-style green ripe olives

Literals

dcterms:creator
- Martín-Vertedor D.
ou:bibtex
- @article{Mart_n_Vertedor_2020, doi = {10.3390/foods9091202}, url = {https://doi.org/10.3390%2Ffoods9091202}, year = 2020, month = {aug}, publisher = {{MDPI} {AG}}, volume = {9}, number = {9}, pages = {1202}, author = {Daniel Mart{\'{\i}}n-Vertedor and Antonio Fern{\'{a}}ndez and Marta Mes{\'{\i}}as and Manuel Mart{\'{\i}}nez and Mar{\'{\i}}a D{\'{\i}}az and Elisabet Mart{\'{\i}}n-Tornero}, title = {Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives}, journal = {Foods} }
bibo:eissn
- 2304-8158
vivo:identifier
- 2020-1341
fabio:hasPublicationYear
- 2020
dcterms:contributor
- Martin-Vertedor D., Fernandez A., Mesias M., Martine M., Diaz M., Martin-Tornero E.
bibo:doi
- 10.3390/foods9091202
ou:eid
- 2-s2.0-85092631046
dcterms:publisher
- Foods
ou:tipoPublicacion
- Article
dcterms:title
- Industrial strategies to reduce acrylamide formation in californian-style green ripe olives
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85092631046&origin=inward
ou:urlOrcid
- https://doi.org/10.3390/foods9091202
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85092631046&origin=inward
bibo:volume
- 9