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Q53387741-1B33971F-B010-4AE3-9156-28F48ED7363F
Q53387741-1B33971F-B010-4AE3-9156-28F48ED7363F
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http://www.wikidata.org/entity/statement/Q53387741-1B33971F-B010-4AE3-9156-28F48ED7363F
Aroma-active compounds in jinhua ham produced with different fermentation periods.
P2860
Q53387741-1B33971F-B010-4AE3-9156-28F48ED7363F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53387741-1B33971F-B010-4AE3-9156-28F48ED7363F
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97688d3306f8d5e904d4fa272469e755fdc6f245
P2860
Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.