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artículo
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Publicado por
Saldaña E., Saldarriaga L., Cabrera J., Siche R., Behrens J.H., Selani M.M., de Almeida M.A., Silva L.D., Silva Pinto J.S., Contreras-Castillo C.J.
Publicado 2019 Enlace
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2016/15012-2. Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru, in the framework of the CIENCIACTIVA programme, through the award of a PhD scholarship under contract agreement No. 104-2016-FONDECYT.
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