1
|
Zhu H, Li P, Wang L, Huang Q, Xu B. Flavor profile of "Dao Ban Xiang" (a traditional dry-cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer. Food Sci Nutr 2023; 11:2733-2750. [PMID: 37324930 PMCID: PMC10261732 DOI: 10.1002/fsn3.3225] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 12/09/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023] Open
Abstract
"Dao Ban Xiang" is a famous traditional Chinese dry-cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of "Dao Ban Xiang" produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FAAs), free fatty acids (FFAs), and volatile compounds in the four processing stages of samples in winter and summer. The content of FAAs decreased significantly during the curing period in winter while increasing steadily in summer. The content of total FFAs increased in both winter and summer, and polyunsaturated fatty acids (PUFAs) decreased significantly in summer. The characteristic compound in winter samples is hexanal, nonanal, and (E)-2-octenal, which may mainly come from the degradation of FAAs, while the characteristic compound in winter samples is hexanal, nonanal, and (E)-2-nonenal, which may mainly be derived from the oxidation of FFAs. This study extends our knowledge on flavor from traditional cured meat products at different processing stages in different seasons and could be useful for the standardization of the traditional and regional meat products.
Collapse
Affiliation(s)
- Hanlin Zhu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Ping Li
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Lin Wang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Qianli Huang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Baocai Xu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
- Engineering Research Center of Bio‐Process, Ministry of EducationHefei University of TechnologyHefeiChina
| |
Collapse
|
2
|
Zhang J, Wei Z, Zhang H, Xie L, Vincenzetti S, Polidori P, Li L, Liu G. Changes in the Physical-Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing. Foods 2022; 11:foods11213542. [PMID: 36360155 PMCID: PMC9658863 DOI: 10.3390/foods11213542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical−chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical−chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.
Collapse
Affiliation(s)
- Jingjing Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Zixiang Wei
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Huachen Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Lan Xie
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Paolo Polidori
- School of Pharmacy, University of Camerino, Via Gentile da Varano, 62032 Camerino, Italy
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
| | - Lanjie Li
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Guiqin Liu
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
| |
Collapse
|
3
|
Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
Collapse
|
4
|
Rivas-Cañedo A, Martínez-Onandi N, Gaya P, Nuñez M, Picon A. Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham. Meat Sci 2020; 172:108349. [PMID: 33120177 DOI: 10.1016/j.meatsci.2020.108349] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/28/2020] [Accepted: 10/14/2020] [Indexed: 11/25/2022]
Abstract
Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities and free amino acids (FAA) in ripened Serrano hams of different chemical composition after 5 months at 4 °C were studied. HPP increased lipid peroxidation indexes. Composition influenced both indexes, with higher levels in hams of medium or high intramuscular fat (IMF) content and in hams of low or medium salt content or salt-in-lean ratio. HPP lowered AP activities by more than 50%. Composition also affected AP activities, with lower levels in hams of low aw, high IMF content, low salt content or low salt-in-lean ratio. At the end of refrigerated storage, HPP only affected Arg and Tyr levels. Many of the individual FAA reached higher levels in hams of low aw, medium or high IMF content, low or medium salt content, or low or medium salt-in-lean ratio.
Collapse
Affiliation(s)
- Ana Rivas-Cañedo
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Nerea Martínez-Onandi
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Pilar Gaya
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Manuel Nuñez
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Antonia Picon
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
| |
Collapse
|
5
|
Zhou Y, Zhou C, Pan D, Wang Y, Cao J. The effect of sodium chloride levels on the taste and texture of dry-cured ham. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00511-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
6
|
Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham. Foods 2020; 9:foods9091170. [PMID: 32854224 PMCID: PMC7554930 DOI: 10.3390/foods9091170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/13/2020] [Accepted: 08/18/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).
Collapse
|
7
|
Gallego M, Mora L, Toldrá F. The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0002-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
8
|
Sugimoto M, Obiya S, Kaneko M, Enomoto A, Honma M, Wakayama M, Soga T, Tomita M. Metabolomic Profiling as a Possible Reverse Engineering Tool for Estimating Processing Conditions of Dry-Cured Hams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:402-410. [PMID: 27951640 DOI: 10.1021/acs.jafc.6b03844] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Dry-cured hams are popular among consumers. To increase the attractiveness of the product, objective analytical methods and algorithms to evaluate the relationship between observable properties and consumer acceptability are required. In this study, metabolomics, which is used for quantitative profiling of hundreds of small molecules, was applied to 12 kinds of dry-cured hams from Japan and Europe. In total, 203 charged metabolites, including amino acids, organic acids, nucleotides, and peptides, were successfully identified and quantified. Metabolite profiles were compared for the samples with different countries of origin and processing methods (e.g., smoking or use of a starter culture). Principal component analysis of the metabolite profiles with sensory properties revealed significant correlations for redness, homogeneity, and fat whiteness. This approach could be used to design new ham products by objective evaluation of various features.
Collapse
Affiliation(s)
- Masahiro Sugimoto
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | | | - Miku Kaneko
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Ayame Enomoto
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Mayu Honma
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Masataka Wakayama
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Tomoyoshi Soga
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Masaru Tomita
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| |
Collapse
|
9
|
Lacou L, Léonil J, Gagnaire V. Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
10
|
del Olmo A, Calzada J, Nuñez M. Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana del Olmo
- Departamento de Tecnología de Alimentos; INIA; Madrid 28040 Spain
| | - Javier Calzada
- Departamento de Tecnología de Alimentos; INIA; Madrid 28040 Spain
| | - Manuel Nuñez
- Departamento de Tecnología de Alimentos; INIA; Madrid 28040 Spain
| |
Collapse
|
11
|
Li JL, Guo ZY, Li YJ, Zhang L, Gao F, Zhou GH. Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objective of this study was to evaluate the effects of creatine monohydrate (CMH) supplementation on meat quality and postmortem energy metabolism of finishing pigs. In total, 48 healthy Duroc–Large White cross castrated male pigs were randomly allocated into two treatments, and fed either a CHM-free basal diet or a basal diet with CMH supplementation (0.8%) for 14 days. At the end of the experiment, six pigs from each treatment were weighed individually and slaughtered. The muscle from longissimus dorsi was collected to evaluate the meat quality and energy metabolism-related parameters. The results showed that CMH supplementation did not affect the loin eye area, back fat depth or dressing percentage (P > 0.05). The muscle pH45 min was higher, whereas drip loss and cooking loss were lower in the CMH supplementation group (P < 0.05). CMH supplementation increased the concentrations of creatine (P < 0.05), adenosine triphosphate (P < 0.05), adenosine diphosphate (P < 0.01) and creatine kinase activity (P < 0.05), and decreased the concentration of lactic acid (P < 0.05), and the activities of lactate dehydrogenase (P < 0.05) and pyruvate kinase (P < 0.05) in muscle postmortem. However, no differences were observed between groups for chemical composition, textural characteristics and glycolytic potential of longissimus dorsi muscle (P > 0.05). These findings suggest that dietary supplementation with CMH during the finishing period in pigs could delay early pH decline and decrease the rate of glycolysis in postmortem longissimus dorsi muscle resulting in a decreased drip loss.
Collapse
|
12
|
del Olmo A, Calzada J, Gaya P, Nuñez M. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions. J Food Sci 2015; 80:C2404-12. [DOI: 10.1111/1750-3841.13078] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Accepted: 08/16/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Ana del Olmo
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Javier Calzada
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Pilar Gaya
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Manuel Nuñez
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| |
Collapse
|
13
|
Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
14
|
Harkouss R, Astruc T, Lebert A, Gatellier P, Loison O, Safa H, Portanguen S, Parafita E, Mirade PS. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process. Food Chem 2014; 166:522-530. [PMID: 25053089 DOI: 10.1016/j.foodchem.2014.06.013] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 04/30/2014] [Accepted: 06/04/2014] [Indexed: 10/25/2022]
Abstract
Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quality of dry-cured ham. The aim of this study was to quantify the interrelationships and the time course of (i) proteolysis, (ii) lipid oxidation, (iii) five textural parameters: hardness, fragility, cohesiveness, springiness and adhesiveness and (iv) four structural parameters: fibre numbers, extracellular spaces, cross section area, and connective tissue area, during the dry-cured ham process. Applying multiple polynomial regression enabled us to build phenomenological models relating proteolysis, salt and water contents to certain textural and structural parameters investigated. A linear relationship between lipid oxidation and proteolysis was also established. All of these models and relationships, once combined with salt penetration, water migration and heat transfer models, can be used to dynamically simulate all of these phenomena throughout dry-cured ham manufacturing.
Collapse
Affiliation(s)
- Rami Harkouss
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France
| | - Thierry Astruc
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France
| | - André Lebert
- Institut Pascal, UMR6602 UBP/CNRS/IFMA, 24 avenue des Landais, BP80026, 63171 Aubière Cedex, France
| | - Philippe Gatellier
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France
| | - Olivier Loison
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France
| | - Hassan Safa
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France
| | - Stéphane Portanguen
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France
| | - Emilie Parafita
- ADIV, 10 rue Jacqueline Auriol, ZAC Les Gravanches, 63039 Clermont-Ferrand Cedex 2, France
| | | |
Collapse
|
15
|
del Olmo A, Calzada J, Nuñez M. Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing. J Food Sci 2013; 78:C1659-64. [PMID: 24245884 DOI: 10.1111/1750-3841.12281] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Accepted: 09/04/2013] [Indexed: 11/28/2022]
Abstract
Lipolysis, lipid peroxidation, and colorimetric characteristics of Serrano hams from Duroc and Large White pigs along a 15-mo curing period were investigated. Physicochemical parameters of both types of hams evolved similarly during curing. Twelve of 13 free fatty acids (FFAs) increased during curing, eicosatrienoic acid being the only exception. Linoleic, stearic, and arachidonic acids and the minor heptadecanoic acid reached lower concentrations, and the rest of minor FFAs higher concentrations, in Duroc hams than in Large White hams. The index measuring the early stage of lipid peroxidation declined from month 5 onwards, indicating that the phenomenon had been completed by month 5, while the index of the secondary stage of lipid peroxidation increased with curing time. Higher values were found for the 1st index in Duroc hams. Curing affected color parameters. Lightness decreased and redness increased in both types of hams, while yellowness decreased only in Duroc hams. Lower redness values were found for Duroc hams. Major differences in color parameters were found between muscles. Principal components analysis of FFAs yielded 2 main principal components. The 1st factor, correlated with all FFAs excepting eicosatrienoic acid, allowed discrimination between curing times. The 2nd factor, correlated with eicosatrienoic acid, permitted discrimination between breeds.
Collapse
Affiliation(s)
- Ana del Olmo
- Depto. de Tecnología de Alimentos,INIA, Carretera de la Coruña Km 7, 28040, Madrid, Spain
| | | | | |
Collapse
|