Marcos Trigo

Oct 14, 2024 | mdpi.com | Miriam Martinez |Miriam Martínez |Marcos Trigo |Santiago P. Aubourg |Alicia Rodriguez

All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.

May 27, 2024 | mdpi.com | Beatriz Martinez |Marcos Trigo |Alicia Rodriguez |Santiago P. Aubourg

All articles published by MDPI are made immediately available worldwide under an open access license. No specialpermission is required to reuse all or part of the article published by MDPI, including figures and tables. Forarticles published under an open access Creative Common CC BY license, any part of the article may be reused withoutpermission provided that the original article is clearly cited. For more information, please refer tohttps://www.mdpi.com/openaccess.

Mar 5, 2024 | preprints.org | Beatriz Martinez |Marcos Trigo |Santiago P. Aubourg

Preprint Article Version 1 This version is not peer-reviewed Version 1 : Received: 4 March 2024 / Approved: 5 March 2024 / Online: 5 March 2024 (06:34:36 CET) Martínez, B.; Trigo, M.; Aubourg, S.P. Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (Sparus aurata). Preprints 2024, 2024030220. https://doi.org/10.20944/preprints202403.0220.v1 Martínez, B.; Trigo, M.; Aubourg, S.P. Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (Sparus aurata).

Jul 9, 2023 | mdpi.com | Santiago P. Aubourg |Alicia Rodriguez |Marcos Trigo |Isabel Medina

This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticlebySantiago P. Aubourg 1,*, Alicia Rodríguez 2, Marcos Trigo 1 and Isabel Medina 1 1Department of Food Technology, Marine Research Institute (CSIC), c/ E.