Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

  1. Pérez-Santaescolástica, C.
  2. Carballo, J.
  3. Fulladosa, E.
  4. Garcia-Perez, J.V.
  5. Benedito, J.
  6. Lorenzo, J.M.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2018

Alea: 107

Orrialdeak: 559-566

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2018.03.001 GOOGLE SCHOLAR
Datuen iturria: Scopus