Article Versions Notes

Fuertes-Martínez JR, Guerra M, Rodríguez-González Á, del Valle-Herrero H, Valenciano JB, Marcelo V. Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’. Foods. 2024; 13(24):4089. https://doi.org/10.3390/foods13244089

Fuertes-Martínez, Jaime R., Marcos Guerra, Álvaro Rodríguez-González, Héctor del Valle-Herrero, José B. Valenciano, and Víctor Marcelo. 2024. "Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’" Foods 13, no. 24: 4089. https://doi.org/10.3390/foods13244089

Fuertes-Martínez, J. R., Guerra, M., Rodríguez-González, Á., del Valle-Herrero, H., Valenciano, J. B., & Marcelo, V. (2024). Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’. Foods, 13(24), 4089. https://doi.org/10.3390/foods13244089