K-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity

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dc.catalogadorpau
dc.contributor.authorVelásquez, Patricia
dc.contributor.authorMontenegro, G.
dc.contributor.authorValenzuela Roediger, Loreto Margarita
dc.contributor.authorGiordano, A.
dc.contributor.authorCabrera-Barjas, G.
dc.contributor.authorMartin-Belloso, O.
dc.date.accessioned2024-05-31T16:10:37Z
dc.date.available2024-05-31T16:10:37Z
dc.date.issued2022
dc.fechaingreso.objetodigital2024-09-27
dc.fuente.origenORCID
dc.identifier.doi10.1016/J.FOODHYD.2021.107250
dc.identifier.urihttps://publons.com/wos-op/publon/48804737/
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/86331
dc.identifier.wosidWOS:000712814700003
dc.information.autorucEscuela de Ingeniería; Valenzuela Roediger, Loreto Margarita; 0000-0002-5220-9602;18207
dc.information.autorucEscuela de Ingeniería;Velásquez, Patricia;S/I;201341
dc.language.isoen
dc.nota.accesocontenido parcial
dc.rightsacceso restringido
dc.subject620
dc.titleK-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity
dc.typeartículo
sipa.codpersvinculados18207
sipa.codpersvinculados201341
sipa.trazabilidadORCID;2024-05-27
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