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Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes' Cheese from a Sustainable Part-Time Grazing System.
Gutiérrez-Peña R, Avilés C, Galán-Soldevilla H, Polvillo O, Ruiz Pérez-Cacho P, Guzmán JL, Horcada A, Delgado-Pertíñez M. Gutiérrez-Peña R, et al. Among authors: galan soldevilla h. Foods. 2021 Jan 3;10(1):80. doi: 10.3390/foods10010080. Foods. 2021. PMID: 33401637 Free PMC article.
Corrigendum to "Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM".
Gerhardt N, Schwolow S, Rohn S, Pérez-Cacho PR, Galán-Soldevilla H, Arce L, Weller P. Gerhardt N, et al. Among authors: galan soldevilla h. Food Chem. 2019 Jul 15;286:307-308. doi: 10.1016/j.foodchem.2019.01.164. Epub 2019 Feb 16. Food Chem. 2019. PMID: 30827611 No abstract available.