Publication:
Total antioxidant capacity of meat and meat products consumed in a reference"Spanish standard die".

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dc.contributor.authorMartínez García, J.es
dc.contributor.authorNieto Martínez, Gemaes
dc.contributor.authorRos Berruezo, Gaspar Franciscoes
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2015-10-02T03:46:22Z
dc.date.available2015-10-02T03:46:22Z
dc.date.issued2014es
dc.formatapplication/pdfes
dc.format.extent7es
dc.identifier.doihttps://doi.org/10.1111/ijfs.12577
dc.identifier.issn0950-5423es
dc.identifier.urihttp://hdl.handle.net/10201/46485
dc.languageenges
dc.relation.ispartof143es
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYes
dc.relation.ispartofhttp://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1365-2621/issueses
dc.relation.isreferencedbyED_IDENTRADA=385es
dc.rightsinfo:eu-repo/semantics/restrictedAccesses
dc.subjectMeates
dc.subjectMediterranean dietes
dc.subjectSpanish dietes
dc.subjectAntioxidantses
dc.titleTotal antioxidant capacity of meat and meat products consumed in a reference"Spanish standard die".es
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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