C. Jiménez, “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, vol. 11, Jul. 2023, doi: 10.26754/jjii3a.20239516.