(2005) directly reported that diene value and carbonyl value—key indicators of lipid oxidation—exhibited a highly significant positive correlation with temperature during Jinhua ham processing, with determination coefficients (R 2 ) as high as 0.9388 and 0.8416, respectively.
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<sup>1</sup>H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham.
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