Publicacións en colaboración con investigadores/as de Universidade Federal de Santa Maria (2)

2020

  1. Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of Biceps femoris muscle

    Foods, Vol. 9, Núm. 6

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