The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro gastrointestinal digestion

Literals

• bibo:volume
  • 184
• dcterms:creator
  • Lavado G.
• dcterms:contributor
  • Lavado G., Cava R.
• bibo:doi
  • 10.1016/j.lwt.2023.115025
• ou:eid
  • 2-s2.0-85164820153
• fabio:hasPublicationYear
  • 2023
• vivo:identifier
  • 2023-2609
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • LWT
• ou:tipoPublicacion
  • Article
• dcterms:title
  • The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro gastrointestinal digestion
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85164820153&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85164820153&origin=inward

Typed Literals

• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 10 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • LWT
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Inverse Relations

• Has related: ou:tienePublicacion
  • RAMÓN CAVA LÓPEZ