Your browser doesn't support javascript.
loading
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review.
Hassoun, Abdo; Carpena, Maria; Prieto, Miguel A; Simal-Gandara, Jesus; Özogul, Fatih; Özogul, Yesim; Çoban, Özlem Emir; Guðjónsdóttir, María; Barba, Francisco J; Marti-Quijal, Francisco J; Jambrak, Anet Rezek; Maltar-Strmecki, Nadica; Kljusuric, Jasenka Gajdos; Regenstein, Joe M.
Afiliação
  • Hassoun A; Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway.
  • Carpena M; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain.
  • Prieto MA; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain.
  • Simal-Gandara J; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain.
  • Özogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey.
  • Özogul Y; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey.
  • Çoban ÖE; Fisheries Faculty, Firat University, Elazig 23200, Turkey.
  • Guðjónsdóttir M; Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland.
  • Barba FJ; Matis, Food and Biotech R&D, 113 Reykjavík, Iceland.
  • Marti-Quijal FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain.
  • Jambrak AR; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain.
  • Maltar-Strmecki N; Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia.
  • Kljusuric JG; Ruder Boskovic Institute, Division of Physical Chemistry, Bijenicka c. 54, 10 000 Zagreb, Croatia.
  • Regenstein JM; Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia.
Antioxidants (Basel) ; 9(9)2020 Sep 17.
Article em En | MEDLINE | ID: mdl-32957633
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Noruega
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Noruega