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Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages

✍ Scribed by J.M. Broncano; J. Otte; M.J. Petrón; V. Parra; M.L. Timón

Book ID: 116738447
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 509 KB
Volume: 90
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.09.015

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