Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

  1. VENTANAS, J.
  2. CÓRDOBA, J.J.
  3. ANTEQUERA, T.
  4. GARCIA, C.
  5. LÓPEZ‐BOTE, C.
  6. ASENSIO, M.A.
Revue:
Journal of Food Science

ISSN: 1750-3841,  0022-1147

Année de publication: 1992

Volumen: 57

Número: 4

Pages: 813-815

Type: Article

DOI: 10.1111/J.1365-2621.1992.TB14300.X GOOGLE SCHOLAR
La source de données: Scopus