Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham

Journal of the Science of Food and Agriculture

Volumn 89, Issue 5, 2009, Pages 834-842

  Zhang, Jianhao ^a   Zhen, Zongyuan ^a   Zhang, Wangang ^b   Zeng, Tao ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Free amino acid; Free fatty acid; Intensive high temperature ripening; Jinhua ham; Volatiles flavor compounds

Indexed keywords

EID: 63849289192     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3521     Document Type: Article

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