Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham
肌肉类型对烟熏干腌火腿加工过程中理化参数、脂肪分解、蛋白质分解和挥发性化合物的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods10061228
Marušić Radovčić, Nives; Poljanec, Ivna; Petričević, Sandra; Mora, Leticia; Medić, Helga
