Volatile compounds on the surface and within Iberian dry-cured loin
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 219 |
| Issue number | 5 |
| Pages (from-to) | 445-451 |
| ISSN | 1438-2377 |
| DOIs | |
| Publication status | Published - Oct 2004 |
- Iberian dry-cured loin, volatile compounds, solid-phase microextraction, garlic, paprika, diffusion
Research areas
ID: 129735669