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Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life.
Merlo TC, da Cruz Antonio J, Savian TV, Villegas C, Dargelio MDB, da Silva Pinto JS, Alencar SM, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Merlo TC, et al. Among authors: da silva pinto js. Meat Sci. 2020 Jun;164:108110. doi: 10.1016/j.meatsci.2020.108110. Epub 2020 Mar 7. Meat Sci. 2020. PMID: 32179387
Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379].
de Almeida MA, Saldaña Villa E, da Silva Pinto JS, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda S. de Almeida MA, et al. Among authors: da silva pinto js. Food Res Int. 2019 Sep;123:810. doi: 10.1016/j.foodres.2019.05.036. Epub 2019 May 31. Food Res Int. 2019. PMID: 31285032 No abstract available.