Antioxidant potential of pomegranate peel and acorn cupule extracts: A comparative analysis in simulated In vitro digestion of uncured dry sausages

Literals

• ou:tipoPublicacion
  • Article
• dcterms:creator
  • Lavado G.
• dcterms:contributor
• bibo:doi
  • 10.1016/j.lwt.2024.116371
• ou:eid
  • 2-s2.0-85196806160
• fabio:hasPublicationYear
  • 2024
• vivo:identifier
  • 2024-2692
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • LWT
• dcterms:title
  • Antioxidant potential of pomegranate peel and acorn cupule extracts: A comparative analysis in simulated In vitro digestion of uncured dry sausages
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85196806160&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85196806160&origin=inward
• bibo:volume
  • 203

Typed Literals

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

Relations

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

Inverse Relations

• Has related: ou:tienePublicacion
  • RAMÓN CAVA LÓPEZ