The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
- DOI
- 10.1002/jsfa.8883
- Published
- 2018 Aug
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.8883,
title = {The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.},
author = {Wójciak KM and Kęska P and Okoń A and Solska E and Libera J and Dolatowski ZJ},
year = {2018},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.8883},
url = {https://doi.org/10.1002/jsfa.8883}
}RIS
TY - JOUR TI - The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef. AU - Wójciak KM AU - Kęska P AU - Okoń A AU - Solska E AU - Libera J AU - Dolatowski ZJ PY - 2018 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.8883 UR - https://doi.org/10.1002/jsfa.8883 ER -
APA
KM, W., P, K., A, O., E, S., J, L., & ZJ, D. (2018). The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.8883
Source records
- pubmed · retrieved 2026-09-27T07:21:41.477Z