Interaction of Soluble Peptides and Proteins from Skeletal Muscle with Volatile Compounds in Model Systems As Affected by Curing Agents
Author:
Affiliation:
1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot (Valencia), Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf040357c
Reference26 articles.
1. Physical chemistry of flavour
2. Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times
3. Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham
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