TY  - JOUR
AU  - Escudero Portugués, Rosa María
AU  - Segura Plaza, José Francisco
AU  - Velasco De Diego, Raquel
AU  - Valhondo Falcón, Margarita
AU  - Romero De Ávila Hidalgo, María Dolores
AU  - Garcia-Garcia, Ana Belén 
AU  - Cambero Rodríguez, María Isabel
PY  - 2019
DO  - 10.1016/j.foodchem.2018.09.101
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/93431
T2  - Food Chemistry
AB  - The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0–4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses...
LA  - eng
M2  - 315
KW  - CheeseElectron spin resonance (ESR)
KW  - EPR
KW  - Food irradiation
KW  - Food control
TI  - Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
TY  - journal article
VL  - 276
ER  -