2006•European Food Research and TechnologyRequires access

Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

A.I. Andrés, Ramón Cava, Sonia Ventanas, Elena Muriel, Jorge Ruiz

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Key concepts: Octanal, Hexanal, Nonanal, Heptanal, Chemistry, Ripening, Solid-phase microextraction, Food science

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Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham — Research Paper | ScholarLens