JIMÉNEZ ESTREMERA, C.; PAIVA, R.; BORJA, C.; NERÍN, C.; DOMEÑO, C. 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, [S. l.], v. 11, 2023. DOI: 10.26754/jjii3a.20239007. Disponível em: https://papiro.unizar.es/ojs/index.php/jji3a/article/view/9007. Acesso em: 13 may. 2024.