Publications in collaboration with researchers from Centro Tecnológico de la Carne de Galicia (3)

2023

  1. Algae as a potential source of protein meat alternatives

    Frontiers in Nutrition, Vol. 10

2022

  1. Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

    Foods, Vol. 11, Núm. 15

2019

  1. Influence of potato crisps processing parameters on acrylamide formation and bioaccesibility

    Molecules, Vol. 24, Núm. 21