Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

Published 2018 View Full Article

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Title
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
Authors
Keywords
High hydrostatic pressure, Volatile compound, Free amino acids, Dry-cured ham
Journal
FOOD RESEARCH INTERNATIONAL
Volume 116, Issue -, Pages 49-56
Publisher
Elsevier BV
Online
2018-12-27
DOI
10.1016/j.foodres.2018.12.039

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