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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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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7022291/ https://ncbi.nlm.nih.gov/pubmed/31940912 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010082 |
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