Instituto Politécnico Nacional-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2022

  1. Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal

    Fermentation, Vol. 8, Núm. 11

2017

  1. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat

    Innovative Food Science and Emerging Technologies, Vol. 41, pp. 323-329