Article Versions Notes

Carrapiso AI, Martín-Mateos MJ, D’Arrigo M, Delgado-Adámez J, Saraiva JA, Ramírez-Bernabé MR. High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”). Foods. 2024; 13(5):687. https://doi.org/10.3390/foods13050687

Carrapiso, Ana Isabel, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, and María Rosario Ramírez-Bernabé. 2024. "High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)" Foods 13, no. 5: 687. https://doi.org/10.3390/foods13050687

Carrapiso, A. I., Martín-Mateos, M. J., D’Arrigo, M., Delgado-Adámez, J., Saraiva, J. A., & Ramírez-Bernabé, M. R. (2024). High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”). Foods, 13(5), 687. https://doi.org/10.3390/foods13050687