APA

Gratacós-Cubarsí M., Sárraga C., Castellari M., Valero A., García Regueiro J. A. & Arnau J. (20140131). Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham. : Food chemistry.

Chicago

Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro J A and Arnau J. 20140131. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham. : Food chemistry.

Harvard

Gratacós-Cubarsí M., Sárraga C., Castellari M., Valero A., García Regueiro J. A. and Arnau J. (20140131). Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham. : Food chemistry.

MLA

Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro J A and Arnau J. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham. : Food chemistry. 20140131.