Dynamic Evolution of Physicochemical Properties and Lipid Composition during the Processing of Dry-Cured Ham
XU Suigen, LI Jiapeng, YANG Junna, HUANG Xin, XI Liqin, FANG Jiajia, XU Dian, ZHAO Yan, WANG Shouwei
FOOD SCIENCE . 2026, (7): 33 -42 .  DOI: 10.7506/spkx1002-6630-20250926-211