Concepedia

Volatile compounds in Iberian dry-cured loin

Elena Muriel, Teresa Antequera, M.J. Petrón, A.I. Andrés, Jorge Ruiz

Meat Science · 2004 · 175 citations · 36 references

DOI

Concepts

References

36

Review. Recent advances in lipid oxidation

E. N. Frankel · Journal of the Science of Food and Agriculture · 1991 · 533 citations

, , +16

Progress in the chemistry of fats and other lipids

H.G.B. · Journal of Molecular Structure · 1972 · 271 citations

, , +11

Aroma components from dried sausages fermented with Staphylococcus xylosus

Louise H. Stahnke · Meat Science · 1994 · 253 citations

, , +14

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Meat Science · 1999 · 251 citations

, , +15

Volatile components of dry cured Iberian ham

J.J. Berdagué, Teresa Antequera, C.J. López-Bote et al. · Food Chemistry · 1991 · 242 citations

, , +14