Carmona-Escutia, R.P.; Ponce-Alquicira, E.; GarcÃa-Parra, M.D.; Villanueva-RodrÃguez, S.J.; Escalona-BuendÃa, H.B.
Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). Foods 2023, 12, 932.
https://doi.org/10.3390/foods12050932
AMA Style
Carmona-Escutia RP, Ponce-Alquicira E, GarcÃa-Parra MD, Villanueva-RodrÃguez SJ, Escalona-BuendÃa HB.
Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). Foods. 2023; 12(5):932.
https://doi.org/10.3390/foods12050932
Chicago/Turabian Style
Carmona-Escutia, Rosa Pilar, Edith Ponce-Alquicira, MarÃa Dolores GarcÃa-Parra, Socorro Josefina Villanueva-RodrÃguez, and Héctor B. Escalona-BuendÃa.
2023. "Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)" Foods 12, no. 5: 932.
https://doi.org/10.3390/foods12050932
APA Style
Carmona-Escutia, R. P., Ponce-Alquicira, E., GarcÃa-Parra, M. D., Villanueva-RodrÃguez, S. J., & Escalona-BuendÃa, H. B.
(2023). Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). Foods, 12(5), 932.
https://doi.org/10.3390/foods12050932