Article Versions Notes

Rosario DKA, Furtado MR, Mutz YS, Rodrigues BL, Bernardo YAA, Baltar JD, Bernardes PC, Estevez M, Conte-Junior CA. A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. Foods. 2020; 9(4):536. https://doi.org/10.3390/foods9040536

Rosario, Denes K. A., Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez, and Carlos A. Conte-Junior. 2020. "A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin" Foods 9, no. 4: 536. https://doi.org/10.3390/foods9040536

Rosario, D. K. A., Furtado, M. R., Mutz, Y. S., Rodrigues, B. L., Bernardo, Y. A. A., Baltar, J. D., Bernardes, P. C., Estevez, M., & Conte-Junior, C. A. (2020). A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. Foods, 9(4), 536. https://doi.org/10.3390/foods9040536