Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

  1. López-Pedrouso, M.
  2. Pérez-Santaescolástica, C.
  3. Franco, D.
  4. Carballo, J.
  5. Zapata, C.
  6. Lorenzo, J.M.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2019

Alea: 122

Orrialdeak: 635-642

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2019.01.037 GOOGLE SCHOLAR
Datuen iturria: Scopus