Inclusion of high-pressure-treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing.
- DOI
- 10.1016/j.foodchem.2026.150132
- Published
- 2026 Sep 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150132,
title = {Inclusion of high-pressure-treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing.},
author = {Andrés AI and Martín-Mateos MJ and D'Arrigo M and Sánchez-Ordóñez M and Ramírez-Bernabé MR},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150132},
url = {https://doi.org/10.1016/j.foodchem.2026.150132}
}RIS
TY - JOUR TI - Inclusion of high-pressure-treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing. AU - Andrés AI AU - Martín-Mateos MJ AU - D'Arrigo M AU - Sánchez-Ordóñez M AU - Ramírez-Bernabé MR PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150132 UR - https://doi.org/10.1016/j.foodchem.2026.150132 ER -
APA
AI, A., MJ, M., M, D., M, S., & MR, R. (2026). Inclusion of high-pressure-treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150132
Source records
- pubmed · retrieved 2026-09-26T07:31:19.590Z