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2009 | 1 |
2020 | 1 |
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Page 1
Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham.
Molecules. 2021 Apr 4;26(7):2073. doi: 10.3390/molecules26072073.
Molecules. 2021.
PMID: 33916526
Free PMC article.
Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham.
Gómez-Sáez EM, Moratalla-López N, Alonso GL, Vergara H.
Gómez-Sáez EM, et al. Among authors: vergara h.
Foods. 2021 Jun 29;10(7):1506. doi: 10.3390/foods10071506.
Foods. 2021.
PMID: 34209860
Free PMC article.
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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed.
Linares MB, Cózar A, Garrido MD, Vergara H.
Linares MB, et al. Among authors: vergara h.
Foods. 2020 Oct 15;9(10):1466. doi: 10.3390/foods9101466.
Foods. 2020.
PMID: 33076226
Free PMC article.
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Systems stunning with CO(2) gas on Manchego light lambs: Physiologic responses and stunning effectiveness.
Bórnez R, Linares MB, Vergara H.
Bórnez R, et al. Among authors: vergara h.
Meat Sci. 2009 May;82(1):133-8. doi: 10.1016/j.meatsci.2009.01.003. Epub 2009 Jan 9.
Meat Sci. 2009.
PMID: 20416779
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