| Página principal > Artículos > Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata) > BibTeX |
@article{Calanche:87546,
author = "Calanche, J. and Tomas, A. and Martinez, S. and Jover, M.
and Alonso, V. and Roncalés, P. and Beltrán, J.A.",
title = "{Relation of quality and sensory perception with changes
in free amino acids of thawed seabream (Sparus aurata)}",
year = "2019",
}