Publication | Open Access
Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham
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Citations
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References
2020
Year
Food ChemistryBiochemistryChemical CompositionHigh-pressure ProcessingBiotechnologyFood EngineeringFood ProcessingSerrano Dry-cured HamFood TechnologyHealth Sciences
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