Publicacións en colaboración con investigadores/as de Shahid Beheshti University of Medical Sciences (1)

2021

  1. Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

    Food Science and Nutrition, Vol. 9, Núm. 1, pp. 345-356