摘要 : The extraordinary organoleptic qualities of Iberian ham derive from the singular producing pig breed and from the traditional rearing conditions, both of which define its lipid content and composition. In this work 1H NM R spectro... 展开
作者 | Pajuelo~ Abraham Sanchez~ Soledad Perez-Palacios~ Trinidad Caballero~ Daniel Diaz~ Jesus Antequera~ Teresa Marcos~ Carlos F. |
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作者单位 | |
期刊名称 | 《Food Chemistry》 |
页码/总页数 | 132371.1-132371.9 / 9 |
语种/中图分类号 | 英语 / TS201 |
关键词 | Lipidomics Triacylglyceride hydrolysis Nuclear magnet i c resonance spectroscopy Diacylglycerides Cured meat Chemometrics |
DOI | 10.1016/j.foodchem.2022.132371 |
馆藏号 | TS-083 |