Document is current

Any future updates will be listed below

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

Crossref DOI link: https://doi.org/10.1007/s10068-017-0089-z

Published Online: 2017-05-29

Published Print: 2017-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark