![Foto de Francisco Javier](/img/nophoto.png)
Francisco Javier
Carballo García
Publicacións nas que colabora con Francisco Javier Carballo García (3)
2019
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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
Food Research International, Vol. 122, pp. 635-642
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
2018
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Food Chemistry, Vol. 244, pp. 238-245