1.
de Aguiar Saldanha Pinheiro AC, Tappi S, Soglia F, Baldi G, Molina Hernandez JB, Laghi L, et al. Effect of high hydrostatic pressure (HHP) on proteins, lipids, and water state of three different thawed seafood products. Ital. J. Food Sci. [Internet]. 2025 Jul. 1 [cited 2026 Feb. 19];37(3):80-95. Available from: https://itjfs.com/index.php/ijfs/article/view/3106