A. Lahmar Et Al. , "Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach," FOOD RESEARCH INTERNATIONAL , vol.106, pp.1042-1048, 2018
Lahmar, A. Et Al. 2018. Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach. FOOD RESEARCH INTERNATIONAL , vol.106 , 1042-1048.
Lahmar, A., AKCAN, T., Chekir-Ghedira, L., & Estevez, M., (2018). Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach. FOOD RESEARCH INTERNATIONAL , vol.106, 1042-1048.
Lahmar, Aida Et Al. "Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach," FOOD RESEARCH INTERNATIONAL , vol.106, 1042-1048, 2018
Lahmar, Aida Et Al. "Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach." FOOD RESEARCH INTERNATIONAL , vol.106, pp.1042-1048, 2018
Lahmar, A. Et Al. (2018) . "Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach." FOOD RESEARCH INTERNATIONAL , vol.106, pp.1042-1048.
@article{article, author={Aida Lahmar Et Al. }, title={Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach}, journal={FOOD RESEARCH INTERNATIONAL}, year=2018, pages={1042-1048} }