LWT-FOOD SCIENCE AND TECHNOLOGY

Literals

• ou:codigoRevista
  • 1096-1127
  • 0023-6438
• bibo:eissn
  • 1096-1127
• dcterms:coverage
  • 1973, 1984-1989, 1991-2021
• vcard:country-name
  • United States
• ou:categoriaSJR
  • Food Science (Q1)
• dcterms:identifier
  • 2017-4617
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • Academic Press Inc.
• vcard:region
  • Northern America
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Typed Literals

• ou:sjr
  • 1.339 (http://www.w3.org/2001/XMLSchema#Decimal)

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
  • Evaluation of different RNA extraction methods of filamentous fungi in various food matrices
  • Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
  • The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B1 production by a type strain of Aspergillus flavus