Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

Published 2008 View Full Article

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Title
Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 113, Issue 2, Pages 457-463
Publisher
Elsevier BV
Online
2008-07-31
DOI
10.1016/j.foodchem.2008.07.080

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