García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM, León-Camacho M. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas aceites [Internet]. 2013Jun.30 [cited 2024Apr.25];64(3):250-63. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1430