Aarhus University-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2018

  1. 1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization

    Food Chemistry, Vol. 240, pp. 514-523

2017

  1. Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study

    European Food Research and Technology, Vol. 243, Núm. 3, pp. 455-466

2015

  1. Proteolysis Process in Fermented Sausage Model Systems As Studied by NMR Relaxometry

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 11, pp. 3039-3045