Publikationen, an denen er mitarbeitet Belén Gómez Álvarez (3)

2019

  1. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

    Food Research International, Vol. 116, pp. 49-56

2018

  1. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

    Trends in Food Science and Technology, Vol. 82, pp. 110-121

  2. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Food Research International, Vol. 112, pp. 400-411