Article Versions Notes

Ismaiel L, Nartea A, Fanesi B, Lucci P, Pacetti D, Jaeger H, Schottroff F. Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration. Foods. 2025; 14(2):329. https://doi.org/10.3390/foods14020329

Ismaiel, Lama, Ancuta Nartea, Benedetta Fanesi, Paolo Lucci, Deborah Pacetti, Henry Jaeger, and Felix Schottroff. 2025. "Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration" Foods 14, no. 2: 329. https://doi.org/10.3390/foods14020329

Ismaiel, L., Nartea, A., Fanesi, B., Lucci, P., Pacetti, D., Jaeger, H., & Schottroff, F. (2025). Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration. Foods, 14(2), 329. https://doi.org/10.3390/foods14020329