Literals
- dcterms:publisher
- Academic Press
- bibo:eissn
- 1096-1127
- vcard:country-name
- United States
- dcterms:coverage
- 1973, 1984-1989, 1991-2025
- ou:codigoRevista
- 1096-1127
- ou:categoriaSJR
- Food Science (Q1)
- dcterms:identifier
- 2024-10693
- bibo:issn
- 0023-6438
- vcard:region
- Northern America
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- LWT
Typed Literals
- ou:sjr
- 1.48 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Antioxidant potential of pomegranate peel and acorn cupule extracts: A comparative analysis in simulated In vitro digestion of uncured dry sausages
- Debaryomyces hansenii reduces ochratoxin A production by Penicillium nordicum on dry-cured ham agar through volatile compounds
- Enhancing tomato sauce quality by replacing sugar with wine lees dietary fiber
- Fiber optic fluorescence as non-invasive tool to monitor the ripening process of cheeses: Torta del casar and Queso de la Serena
- Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog
- Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham