Sensory properties and metabolomic profiles of dry-cured ham during the ripening process

Sugimoto, M; Sugawara, T; Obiya, S; Enomoto, A; Kaneko, M; Ota, S; Soga, T; Tomita, M

Sugimoto, M (corresponding author), Keio Univ, Inst Adv Biosci, 246-2 Kakuganji, Tsuruoka, Yamagata 9970052, Japan.

FOOD RESEARCH INTERNATIONAL, 2020; 129 ():

Abstract

Dry-cured ham with a long ripening period is a valuable product worldwide. Ripening time is a key determinant of the endogenous metabolites that chara......

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