Article Versions Notes

Pezzolato M, Brugiapaglia A, Provera R, Gai F, Salvatico JP, Pennisi F, Giaccio N, Greco A, Bozzetta E, Esposito G. High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to Verify Its Application. Foods. 2026; 15(7):1218. https://doi.org/10.3390/foods15071218

Pezzolato, Marzia, Alberto Brugiapaglia, Riccardo Provera, Francesco Gai, Jacopo Pio Salvatico, Francesco Pennisi, Nunzia Giaccio, Alfredo Greco, Elena Bozzetta, and Giovanna Esposito. 2026. "High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to Verify Its Application" Foods 15, no. 7: 1218. https://doi.org/10.3390/foods15071218

Pezzolato, M., Brugiapaglia, A., Provera, R., Gai, F., Salvatico, J. P., Pennisi, F., Giaccio, N., Greco, A., Bozzetta, E., & Esposito, G. (2026). High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to Verify Its Application. Foods, 15(7), 1218. https://doi.org/10.3390/foods15071218