Jiménez C. 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. 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/9516