Electron Spin Resonance as a Tool to Monitor the Influence of Novel Processing Technologies on Food Properties

AuthID
 P-00S-09Z
7
Author(s)
Barba, FJ
·
Roohinejad, S
·
Ishikawa, K
·
Leong, SY
·
Bekhit, AEA
·
Lebovka, N
Tipo de Documento
Review
Year published
2020
Publicado
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 100, Páginas: 77-87 (11)
Indexing
Wos®
Scopus®
Crossref®41
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85083237666
Wos: WOS:000541887900006
Source Identifiers
ISSN: 0924-2244
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