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...
Main Authors: | Ángela Alcazar Rueda, José Marcos Jurado, Fernando de Pablos, Manuel León-Camacho |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/1/82 |
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