1.
Jiménez C. Carlos Jiménez - Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF. Jorn. jovenes investig. I3A. 2023;11. doi:10.26754/jjii3a.20239516