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Publication | Open Access

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

DOIFull Paper Access

131

Citations

56

References

2018

Year

C. Pérez-Santaescolástica, Javier Carballo, E. Fulladosa, J.V. García‐Pérez, J. Benedito, José M. Lorenzo
Food Research International

References

YearCitations

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