Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

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Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

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Contribution of muscle aminopeptidases to flavor development in dry-cured ham

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