Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Literals

bibo:volume
- 9
dcterms:creator
- Solomando J.C.
ou:bibtex
- @article{Solomando_2020, doi = {10.3390/foods9111683}, url = {https://doi.org/10.3390%2Ffoods9111683}, year = 2020, month = {nov}, publisher = {{MDPI} {AG}}, volume = {9}, number = {11}, pages = {1683}, author = {Juan Carlos Solomando and Teresa Antequera and Alberto Mart{\'{\i}}n and Trinidad Perez-Palacios}, title = {Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages}, journal = {Foods} }
dcterms:contributor
- Solomando J.C., Antequera T., Martin A., Perez-Palacios T.
vivo:identifier
- 2020-332
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104317938&origin=inward
dcterms:publisher
- Foods
bibo:doi
- 10.3390/foods9111683
ou:urlOrcid
- https://doi.org/10.3390/foods9111683
bibo:eissn
- 2304-8158
dcterms:title
- Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104317938&origin=inward
ou:eid
- 2-s2.0-85104317938
ou:tipoPublicacion
- Article
fabio:hasPublicationYear
- 2020
ou:vecesCitado
- 13