Publications in collaboration with researchers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición (2)

2021

  1. Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns

    Foods, Vol. 10, Núm. 11

2020

  1. Use of sea fennel as a natural ingredient of edible films for extending the shelf life of fresh fish burgers

    Molecules, Vol. 25, Núm. 22