1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

Published 2019 View Full Article

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Title
1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams
Authors
Keywords
Dry-cured ham, Water-soluble compounds, Free fatty acid, NMR
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 108, Issue -, Pages 174-182
Publisher
Elsevier BV
Online
2019-03-21
DOI
10.1016/j.lwt.2019.03.043

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