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Inclusion of high-pressure–treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing

Ana Isabel Andrés; M. Jesús Martín-Mateos; Matilde D'Arrigo; Miriam Sánchez-Ordóñez; M. Rosario Ramírez-Bernabé
Food Chemistry · Vol. 523 · pp. 150132 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume523
Pages150132
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150132
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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