1.
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. Jorn. jovenes investig. I3A [Internet]. 7 de julio de 2023 [citado 3 de diciembre de 2024];11. Disponible en: https://papiro.unizar.es/ojs/index.php/jji3a/article/view/9007