Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage

Literals

• bibo:issn
  • 1935-5130
• dcterms:creator
  • Cava R.
• dcterms:contributor
• ou:tipoPublicacion
  • Article
• ou:eid
  • 2-s2.0-85196288515
• bibo:doi
  • 10.1007/s11947-024-03450-9
• bibo:eissn
  • 1935-5149
• fabio:hasPublicationYear
  • 2025
• vivo:identifier
  • 2025-232
• bibo:page_range
  • 481-495
• dcterms:publisher
  • Food and Bioprocess Technology
• dcterms:title
  • Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85196288515&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85196288515&origin=inward
• bibo:volume
  • 18

Typed Literals

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

Relations

• ou:publicadaEnRevista
  • Food and Bioprocess Technology

Inverse Relations

• Has related: ou:tienePublicacion
  • IRENE MONTERO PUERTAS
  • RAMÓN CAVA LÓPEZ