Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

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Agriculture, Food Science, Food Analysis +16

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Biochemical changes during processing of traditional Jinhua ham

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

C. Pérez-Santaescolástica, Javier Carballo, E. Fulladosa et al. · Food Research International · 2018 · 132 citations · Full text

Agriculture, Biochemistry, Food Science +14