Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham

Published 2018 View Full Article

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Title
Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 109, Issue -, Pages 343-349
Publisher
Elsevier BV
Online
2018-04-23
DOI
10.1016/j.foodres.2018.04.045

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