Carlos Jiménez - Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF

Carlos Jiménez

doi:10.26754/jjii3a.20239516

Carlos Jiménez - Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF

Autores/as

Carlos Jiménez

DOI:

https://doi.org/10.26754/jjii3a.20239516

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Publicado

2023-07-07

Cómo citar

Jiménez, C. (2023). Carlos Jiménez - Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF. Jornada De Jóvenes Investigadores Del I3A, 11. https://doi.org/10.26754/jjii3a.20239516