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

AuthID
 P-010-5AQ
6
Author(s)
Carrapiso, AI
·
Martín-Mateos, MJ
·
D'Arrigo, M
·
Delgado-Adámez, J
·
Ramírez-Bernabé, MR
Document Type
Article
Year published
2024
Published
in FOODS, ISSN: 2304-8158
Volume: 13, Issue: 5, Pages: 687 (19)
Indexing
Wos®
Scopus®
Crossref®1
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38472802
Scopus: 2-s2.0-85187418043
Wos: WOS:001182690200001
Source Identifiers
ISSN: 2304-8158
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