Identification of small peptides generated in Spanish dry-cured ham

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 64-69

  Sentandreu, M A ^a   Stoeva, S ^b   Aristoy, M C ^a   Laib, K ^b   Voelter, W ^b   Toldra F ^a  

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

^b UNIVERSITY OF TÜBINGEN   (Germany)

Author keywords

Amino acids; Dry cured ham; Flavor; Peptides; Taste

Indexed keywords

EID: 0037281277     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14115.x     Document Type: Article

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