不同温度下高压处理对干腌火腿游离氨基酸和挥发性化合物谱的影响。 - Suppr | 超能文献

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Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.不同温度下高压处理对干腌火腿游离氨基酸和挥发性化合物谱的影响。

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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.温度和超声作为减少干腌火腿粘性的矫正措施的应用。对游离氨基酸和挥发性化合物谱的影响。

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Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.物理化学参数和高压处理对长期冷藏后塞拉诺干腌火腿挥发性化合物的影响。

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A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.基于代谢组学的方法研究了大河黑猪干腌火腿的挥发性风味形成和特征化合物。

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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.高压条件下干腌火腿蛋白降解诱导的风味物质的分子机理

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Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).高压处理和储存温度对优质（Montanera）伊比利亚风干猪肉香肠（chorizo）的影响。

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Volatile compounds in high-pressure-treated dry-cured ham: A review.高压处理干腌火腿中的挥发性化合物：综述。

Meat Sci. 2022 Feb;184:108673. doi: 10.1016/j.meatsci.2021.108673. Epub 2021 Sep 14.

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Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.不同猪种和加工方法的干腌火腿挥发性和氨基酸分析。

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Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.修订冷加工阶段以在典型的意大利干腌火腿中实现目标盐减量。

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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.干腌火腿中蛋白水解指数水平对仪器黏附性、游离氨基酸含量和挥发性化合物图谱的影响。

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