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1.
Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times.
Molecules
; 28(5)2023 Feb 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-36903465
2.
Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina.
Food Chem
; 440: 138225, 2024 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38134826
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