Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons

  1. Escudero, R.
  2. Segura, J.
  3. Velasco, R.
  4. Valhondo, M.
  5. Romero de Ávila, M.D.
  6. Garcia-Garcia, A.B.
  7. Cambero, M.I.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 276

Pages: 315-321

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.09.101 GOOGLE SCHOLAR
La source de données: Scopus