Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85128732779&origin=inward
dcterms:creator
- Velázquez R.
dcterms:contributor
- Velazquez R., Cordoba M.G., Hernandez A., Casquete R., Aranda E., Bartolome T., Martin A.
ou:bibtex
- @article{Casquete2022,title = {Effects of use of modified traditional driers in making smoked paprika ?Piment{\'o}n de La Vera?, on pepper quality and mitigation of PAH contamination},journal = {Journal of Food Composition and Analysis},year = {2022},volume = {110},author = {Vel{\'a}zquez, R. and C{\'o}rdoba, M.G. and Hern{\'a}ndez, A. and Casquete, R. and Aranda, E. and Bartolome, T. and Mart{\'i}n, A.}}
bibo:issn
- 0889-1575
bibo:doi
- 10.1016/j.jfca.2022.104566
ou:eid
- 2-s2.0-85128732779
fabio:hasPublicationYear
- 2022
vivo:identifier
- 2022-276
dcterms:publisher
- Journal of Food Composition and Analysis
ou:tipoPublicacion
- Article
dcterms:title
- Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85128732779&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85128732779&partnerID=MN8TOARS
ou:vecesCitado
- 3
bibo:volume
- 110