Narváez-Rivas M, Gallardo E, León-Camacho M. Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time. Grasas aceites [Internet]. 2016Dec.30 [cited 2024Apr.27];67(4):e166. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1632