Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hyd...

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Detalles Bibliográficos
Autores principales: Rueda, Ángela Alcazar, Jurado, José Marcos, de Pablos, Fernando, León-Camacho, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022291/
https://www.ncbi.nlm.nih.gov/pubmed/31940912
http://dx.doi.org/10.3390/foods9010082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022291/
https://www.ncbi.nlm.nih.gov/pubmed/31940912
http://dx.doi.org/10.3390/foods9010082

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