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eNauka >  Rezultati >  A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
Naziv: A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
Autori: Marti-Quijal, Francisco J.; Zamuz, Sol; Tomašević, Igor  ; Rocchetti, Gabriele; Lucini, Luigi; Marszalek, Krystian; Barba, Francisco J.; Lorenzo, José M.
Godina: 2019
Publikacija: Journal of the Science of Food and Agriculture
ISSN: 0022-5142 Journal of the Science of Food and Agriculture Pretraži identifikator
Izdavač: Wiley, Hoboken
Tip rezultata: Naučni članak
Kolacija: vol. 99 br. 7 str. 3672-3680
DOI: 10.1002/jsfa.9595
WoS-ID: 000468005100052
Scopus-ID: 2-s2.0-85062335656
URI: http://aspace.agrif.bg.ac.rs/handle/123456789/5124
http://aspace.agrif.bg.ac.rs/handle/123456789/5767
https://enauka.gov.rs/handle/123456789/381020
Projekat: FEDER INTERCONECTAEuropean Union (EU) [ITC-20151395]
CYTED [116RT0503]
EU Commission by the BBI-JU through the H2020 Project AQUABIOPROFIT 'Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements' [790956]
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