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Foods
Volume 14
Issue 1
10.3390/foods14010049
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Journal: Foods, 2025
Volume: 14
Number: 49

Article: 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
Authors: by Pablo Rodríguez-Hernández, Andrés Martín-Gómez, Miriam Rivero-Talavera, María José Cardador, Vicente Rodríguez-Estévez and Lourdes Arce
Link: https://www.mdpi.com/2304-8158/14/1/49

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