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Journal: Foods, 2020
Volume: 9
Number: 82
Article:
Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content
Authors:
by
Ángela Alcazar Rueda, José Marcos Jurado, Fernando de Pablos and Manuel León-Camacho
Link:
https://www.mdpi.com/2304-8158/9/1/82
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