1 H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization

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Title
1 H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization
Authors
Keywords
Dry-fermented sausages, Fermentation, Ripening, H HR-MAS NMR spectroscopy, Meat metabolites, Culinary meat
Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 514-523
Publisher
Elsevier BV
Online
2017-07-29
DOI
10.1016/j.foodchem.2017.07.150

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