Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation

Literals

• dcterms:title
  • Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation
• bibo:eissn
  • 2076-3921
• dcterms:creator
  • Petrón M.J.
• dcterms:contributor
  • María Jesús Petrón, María Jesús Martín-Mateos, Miriam Sánchez-Ordóñez, Belén Godoy, María Rosario Ramírez-Bernabé
• ou:eid
  • 2-s2.0-105011517045
• bibo:doi
  • 10.3390/antiox14070832
• fabio:hasPublicationYear
  • 2025
• vivo:identifier
  • 2025-6490
• ou:tipoPublicacion
  • Article
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105011517045&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/antiox14070832
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105011517045&origin=inward
• bibo:volume
  • 14

Typed Literals

• ou:vecesCitado
  • 0 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Antioxidants

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