Publications in collaboration with researchers from Instituto Tecnológico y de Estudios Superiores de Monterrey (2)

2023

  1. Algae as a potential source of protein meat alternatives

    Frontiers in Nutrition, Vol. 10

2017

  1. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

    Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 296-306