Publikationen in Zusammenarbeit mit Forschern von Instituto de Agroquímica y Tecnología de los Alimentos (3)

2020

  1. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

2012

  1. Evaluation of oligosaccharide synthesis from lactose and lactulose using β-galactosidases from kluyveromyces isolated from artisanal cheeses

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 20, pp. 5134-5141

1995

  1. Peptide generation in the processing of dry-cured ham

    Food Chemistry, Vol. 53, Núm. 2, pp. 187-190