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Frontiers in Nutrition; Año: 2020 vol. 7

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Contribution of organic acids to α-terpinene antioxidant activity

FOOD CHEMISTRY; Año: 2019 vol. 277 p. 267 - 272

ASENSIO, CLAUDIA M.; QUIROGA, PATRICIA R.; HUANG, QINGRONG; NEPOTE, VALERIA; GROSSO, NELSON R.

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake ( Merluccius hubbsi ) burgers

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 54 p. 149 - 160

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