Original paper
Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham
Abstract
Some studies indicated that excessive softness, adhesiveness, bitterness and sourness were the common sensory defects of dry-cured ham, which severely belittled consumers' acceptability. To expound the formation of excessive bitterness and sourness in dry-cured ham, free amino acids, volatile compounds and their metabolic pathways were investigated in normal and defective samples of Jinhua ham. Compared with normal ham, less than 0.85-fold...
Paper Details
Title
Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham
Published Date
Apr 1, 2020
Journal
Volume
123
Pages
109071 - 109071
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History