Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times

Ripening time is known to drive the chemical and sensory profiles of dry meat products, thus potentially affecting the final quality of the product. Starting from these background conditions, the aim of this work was to shed light, for the first time, on the chemical modifications of a typical Itali...

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Detalles Bibliográficos
Autores principales: Rocchetti, Gabriele, Scansani, Alessandra, Leni, Giulia, Sigolo, Samantha, Bertuzzi, Terenzio, Prandini, Aldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004812/
https://www.ncbi.nlm.nih.gov/pubmed/36903465
http://dx.doi.org/10.3390/molecules28052223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004812/
https://www.ncbi.nlm.nih.gov/pubmed/36903465
http://dx.doi.org/10.3390/molecules28052223

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