Citations refer to the original publication, not to a Scieee localized version.
Aguilar Tellez, M. I. (2018). Phenolics as carbonyl scavengers: an additional protection against lipid oxidative damage in foods. https://idus.us.es/items/a9db172e-b3ce-45fe-ab28-b29d026aa03a
Aguilar Tellez, M. Isabel. Phenolics as carbonyl scavengers: an additional protection against lipid oxidative damage in foods. 2018. https://idus.us.es/items/a9db172e-b3ce-45fe-ab28-b29d026aa03a.
Aguilar Tellez, M. Isabel. Phenolics as carbonyl scavengers: an additional protection against lipid oxidative damage in foods. 2018. https://idus.us.es/items/a9db172e-b3ce-45fe-ab28-b29d026aa03a.
Aguilar Tellez, M. I. (2018) Phenolics as carbonyl scavengers: an additional protection against lipid oxidative damage in foods. Available at: https://idus.us.es/items/a9db172e-b3ce-45fe-ab28-b29d026aa03a.
M. I. Aguilar Tellez, “Phenolics as carbonyl scavengers: an additional protection against lipid oxidative damage in foods,” 2018. [Online]. Available: https://idus.us.es/items/a9db172e-b3ce-45fe-ab28-b29d026aa03a
@misc{aguilartellez2018phenolics,
author = {Aguilar Tellez, M. Isabel},
title = {Phenolics as carbonyl scavengers: an additional protection against lipid oxidative damage in foods},
year = {2018},
url = {https://idus.us.es/items/a9db172e-b3ce-45fe-ab28-b29d026aa03a}
}
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