Publication | Closed Access
Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham
70
Citations
33
References
2020
Year
Food ChemistryNutritionVolatile CompoundsTanninFood AnalysisDefective Dry-cured HamFeed AdditiveExcessive BitternessFood PreservationPublic HealthFood QualityMeat QualityFood SafetyHealth Sciences
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