PUBLICACIÓN
Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham
ACCEDER A LA PUBLICACIÓN:
Córdoba, J.J.; Rojas, T.A.; González, C.G.; Barroso, J.V.; Bote, C.L.; Asensio, M.A.
1994 Journal of Agricultural and Food Chemistry
CITAS
128
DOI
10.1021/jf00046a040
EID
2-s2.0-0001104795
ISSN
0021-8561
EISSN
1520-5118
BIBTEX
@article{Córdoba1994,title = {Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham},journal = {Journal of Agricultural and Food Chemistry},year = {1994},volume = {42},number = {10},pages = {2296-2301},author = {C{\'o}rdoba, J.J. and Rojas, T.A. and Gonz{\'a}lez, C.G. and Barroso, J.V. and Bote, C.L. and Asensio, M.A.}}
AUTORES DE LA UEX
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