Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.

MLA

Sforza, Stefano, et al. “Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids.” Journal of Agricultural and Food Chemistry, vol. 54, no. 25, Dec. 2006, pp. 9422–29. EBSCOhost, https://doi.org/10.1021/jf061312+.

APA

Sforza, S., Galaverna, G., Schivazappa, C., Marchelli, R., Dossena, A., & Virgili, R. (2006). Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids. Journal of Agricultural and Food Chemistry, 54(25), 9422–9429. https://doi.org/10.1021/jf061312+

Chicago

Sforza, Stefano, Gianni Galaverna, Cristina Schivazappa, Rosangela Marchelli, Arnaldo Dossena, and Roberta Virgili. 2006. “Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids.” Journal of Agricultural and Food Chemistry 54 (25): 9422–29. doi:10.1021/jf061312+.