The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

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Title
The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds
Authors
Keywords
Volatile compounds, Peptide extracts, Interaction, Dry-cured ham
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 9-16
Publisher
Elsevier BV
Online
2015-09-09
DOI
10.1016/j.foodchem.2015.09.023

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