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| Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham | 490 |
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| December 2025 | January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | June 2026 | |
|---|---|---|---|---|---|---|---|
| Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham | 2 | 26 | 7 | 9 | 9 | 9 | 0 |
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| Pérez-Santaescolástica_Influence_2018.pdf | 4 |
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