Contribution of muscle aminopeptidases to flavor development in dry-cured ham

Food Research International

Volumn 33, Issue 3-4, 2000, Pages 181-185

  Toldrá, Fidel ^a   Aristoy, M Concepción ^a   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amino acids; Aminopeptidases; Flavor; Ham

Indexed keywords

5 OXOPROLYL PEPTIDASE; AMINO ACID SYNTHESIS; AMINO TERMINAL SEQUENCE; AMINOPEPTIDASE B; AMINOPEPTIDASE; CYTOSOL AMINOPEPTIDASE; DRY CURED HAM; ENZYME STABILITY; FLAVOR; FOOD PROCESSING; MICROSOMAL AMINOPEPTIDASE;

EID: 0034120834     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00032-6     Document Type: Conference Paper

References (20)

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