RodrÃguez-Hernández, P.; MartÃn-Gómez, A.; Rivero-Talavera, M.; Cardador, M.J.; RodrÃguez-Estévez, V.; Arce, L.
Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling. Foods 2025, 14, 49.
https://doi.org/10.3390/foods14010049
AMA Style
RodrÃguez-Hernández P, MartÃn-Gómez A, Rivero-Talavera M, Cardador MJ, RodrÃguez-Estévez V, Arce L.
Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling. Foods. 2025; 14(1):49.
https://doi.org/10.3390/foods14010049
Chicago/Turabian Style
RodrÃguez-Hernández, Pablo, Andrés MartÃn-Gómez, Miriam Rivero-Talavera, MarÃa José Cardador, Vicente RodrÃguez-Estévez, and Lourdes Arce.
2025. "Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling" Foods 14, no. 1: 49.
https://doi.org/10.3390/foods14010049
APA Style
RodrÃguez-Hernández, P., MartÃn-Gómez, A., Rivero-Talavera, M., Cardador, M. J., RodrÃguez-Estévez, V., & Arce, L.
(2025). Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling. Foods, 14(1), 49.
https://doi.org/10.3390/foods14010049