Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|83|1|46-52

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.83, Iss.1, 2018-01, pp. : 46-52

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