Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.

Sánchez-Parra M, Lopez A, Moretti VM, Ordóñez-Díaz JL, Moreno-Rojas JM

DOI: 10.3390/foods14040592
Published: 2025 Feb 11
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods14040592,
  title = {Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.},
  author = {Sánchez-Parra M and Lopez A and Moretti VM and Ordóñez-Díaz JL and Moreno-Rojas JM},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14040592},
  url = {https://doi.org/10.3390/foods14040592}
}

RIS

TY  - JOUR
TI  - Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.
AU  - Sánchez-Parra M
AU  - Lopez A
AU  - Moretti VM
AU  - Ordóñez-Díaz JL
AU  - Moreno-Rojas JM
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14040592
UR  - https://doi.org/10.3390/foods14040592
ER  -

APA

M, S., A, L., VM, M., JL, O., & JM, M. (2025). Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14040592

Source records

pubmed · retrieved 2026-09-26T23:58:27.834Z