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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2013
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| 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 |