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Publications by Immaculada Argemí-Armengol
The Extent to Which Genetics and Lean Grade Affect Fatty Acid Profiles and Volatile Compounds in Organic Pork
PeerJ
Genetics
Molecular Biology
Biochemistry
Biological Sciences
Medicine
Agricultural
Neuroscience
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Table 1: Fatty Acid (FA) Composition (G/100 G Identified FA) in L. Lumborum of Pork as Affected by Genetic Type and Lean Grade.
Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
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Drug Discovery
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Physical
Table 3: Effect of Genetic Type and Lean Grade on Volatile Compounds Content: Aldehydes, Ketones and Carboxilic Acids (Expressed as AU × 104/G Dry Matter) of Cooked Pork.
Table 4: Effect of Genetic Type and Lean Grade on Volatile Compounds Content: Ester, Eter, Alcohol, Furan and Sulfur (Expressed as AU × 104/G Dry Matter) of Cooked Pork.
