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FuenteFood Chemistry | Cuartil año de publicaciónNo disponible | Volumen119 |
Issue1 | Páginas81 - 87 | pISSNNo disponible |
ISSN0308-8146 | Perfil OpenAlexhttps://openalex.org/S98026630 | |
| Scienti ID | 0000290777-3 | Scienti ID | 0001032810-8 | Scienti ID | 0000002860-100 |
|---|---|---|---|---|---|
| Scienti ID | 0000586064-3 | Minciencias ID | ART-0000002860-100 | Scienti ID | 0000290777-39 |
| Scienti ID | 0000019399-31884 | Scholar citations URL | https://scholar.google.com/scholar?cites=4468630613148749539&as_sdt=2005&sciodt=0,5&hl=en | Openalex URL | https://openalex.org/W2143783041 |
| Pdf URL | https://www.academia.edu/download/31763699/Articulo_Food_Chem_119_(2010)_81-87.pdf | Scholar URL | https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=info%3A484q6d3DAz4J%3Ascholar.google.com&btnG= | Doi URL | https://doi.org/10.1016/j.foodchem.2009.05.075 |
