PUBLICACIÓN

High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, María Rosario Ramírez-Bernabé

2024 Foods

CITAS

1

DOI

10.3390/foods13050687

EID

2-s2.0-85187418043

EISSN

2304-8158

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez

OTRAS PUBLICACIONES DE INTERÉS

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