Almeida, Marcio Aurélio de; Saldaña, Erick 
; Pinto, Jair Sebastião da Silva; Palacios, Jorge; Contreras-Castillo, Carmen Josefina ; Sentandreu, Miguel Angel; Fadda, Silvina Graciela
Source: Food Research International. Unidades: PUSP-LQ, ESALQ
Subjects: ALIMENTOS FERMENTADOS, ESPECTROMETRIA DE MASSAS, SÓDIO, PEPTÍDEOS, SALSICHA
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ALMEIDA, Marcio Aurélio de et al. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 123, p. 810, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.05.036. Acesso em: 31 out. 2024.APA
Almeida, M. A. de, Saldaña, E., Pinto, J. S. da S., Palacios, J., Contreras-Castillo, C. J., Sentandreu, M. A., & Fadda, S. G. (2019). Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, 123, 810. doi:10.1016/j.foodres.2019.05.036NLM
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036Vancouver
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
