ANA MARIA ROLDAN GOMEZ-rekin lankidetzan egindako argitalpenak (2)

2021

  1. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 970-980

2019

  1. Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5475-5482