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Q53387741-0A273A47-F755-4331-84AF-EE241902231B
Q53387741-0A273A47-F755-4331-84AF-EE241902231B
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http://www.wikidata.org/entity/statement/Q53387741-0A273A47-F755-4331-84AF-EE241902231B
Aroma-active compounds in jinhua ham produced with different fermentation periods.
P2860
Q53387741-0A273A47-F755-4331-84AF-EE241902231B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53387741-0A273A47-F755-4331-84AF-EE241902231B
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97688d3306f8d5e904d4fa272469e755fdc6f245
P2860
Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.