Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since amino acids are the origin of some volatile compounds of dry cured ham, the vo...

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Detalles Bibliográficos
Autores principales: García-González, Diego L., Aparicio, Ramón, Aparicio-Ruiz, Ramón
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270080/
https://www.ncbi.nlm.nih.gov/pubmed/23552905
http://dx.doi.org/10.3390/molecules18043927

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270080/
https://www.ncbi.nlm.nih.gov/pubmed/23552905
http://dx.doi.org/10.3390/molecules18043927

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