María Concepción
Cid Canda
Catedrática de Universidad
Ángel
Irigoyen Barrio
Profesional Investigador
Publicaciones en las que colabora con Ángel Irigoyen Barrio (3)
2021
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Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes
International Journal of Gastronomy and Food Science, Vol. 25
2015
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Assessment of total (Free and Bound) phenolic compounds in spent coffee extracts
Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 17, pp. 4327-4334
1995
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Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process
Meat Science, Vol. 40, Núm. 1, pp. 45-53