Fish oil microcapsules as omega-3 enrichment strategy: Changes in volatile compounds of meat products during storage and cooking

Literals

bibo:doi
- 10.3390/foods10040745
dcterms:creator
- Solomando J.C.
dcterms:contributor
- Solomando J.C., Antequera T., Martin A., Perez-Palacios T.
ou:bibtex
- @article{Solomando_2021, doi = {10.3390/foods10040745}, url = {https://doi.org/10.3390%2Ffoods10040745}, year = 2021, month = {apr}, publisher = {{MDPI} {AG}}, volume = {10}, number = {4}, pages = {745}, author = {Juan Carlos Solomando and Teresa Antequera and Alberto Mart{\'{\i}}n and Trinidad Perez-Palacios}, title = {Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking}, journal = {Foods} }
ou:eid
- 2-s2.0-85104310300
ou:tipoPublicacion
- Article
dcterms:publisher
- Foods
bibo:eissn
- 2304-8158
fabio:hasPublicationYear
- 2021
vivo:identifier
- 2021-314
dcterms:title
- Fish oil microcapsules as omega-3 enrichment strategy: Changes in volatile compounds of meat products during storage and cooking
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104310300&origin=inward
ou:urlOrcid
- https://doi.org/10.3390/foods10040745
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104310300&origin=inward
bibo:volume
- 10