Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Published 2020 View Full Article

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Title
Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham
Authors
Keywords
Jinhua ham, Sensory defects, Free amino acids, Strecker degradation, Volatile compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 123, Issue -, Pages 109071
Publisher
Elsevier BV
Online
2020-01-23
DOI
10.1016/j.lwt.2020.109071

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