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Object |
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Journal Article|Research Support, Non-U.S. Gov't |
| endingPage |
41 |
| issn |
1750-3841
0022-1147 |
| issueIdentifier |
2 |
| pageRange |
C236-41 |
| publicationName |
Journal of Food Science |
| startingPage |
C236 |
| bibliographicCitation |
Márquez-Castillo A, Vidal-Quintanar RL. Improvements in the shelf life of commercial corn dry masa flour (CMF) by reducing lipid oxidation. J Food Sci. 2011 Mar;76(2):C236–41. doi: 10.1111/j.1750-3841.2010.01983.x. PMID: 21535741. |
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| date |
2011-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1111/j.1750-3841.2010.01983.x
https://pubmed.ncbi.nlm.nih.gov/21535741 |
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https://portal.issn.org/resource/ISSN/0022-1147 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Improvements in the Shelf Life of Commercial Corn Dry Masa Flour (CMF) by Reducing Lipid Oxidation |
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