Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham

Literals

fabio:hasPublicationYear
- 1994
ou:tipoPublicacion
- Article
ou: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.}}
bibo:doi
- 10.1021/jf00046a040
ou:eid
- 2-s2.0-0001104795
bibo:page_range
- 2296-2301
dcterms:creator
- Córdoba J.
vivo:identifier
- 1994-5
dcterms:contributor
- Córdoba, J.J.; Rojas, T.A.; González, C.G.; Barroso, J.V.; Bote, C.L.; Asensio, M.A.
bibo:eissn
- 1520-5118
bibo:issn
- 0021-8561
dcterms:publisher
- Journal of Agricultural and Food Chemistry
dcterms:title
- Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0001104795&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-0001104795&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0001104795&origin=inward
ou:vecesCitado
- 128
bibo:volume
- 42