Influence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorants

MARÍA DEL PILAR RUIZ PÉREZ-CACHOHORTENSIA GALÁN SOLDEVILLA2026-01-292026-01-29202210.1016/j.foodres.2022.1109772-s2.0-85124382456https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/34268Food ScienceInfluence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorantsresearch article