Small peptides hydrolysis in dry-cured meats

International Journal of Food Microbiology

Volumn 212, Issue , 2015, Pages 9-15

  Mora, Leticia ^a   Gallego, Marta ^a   Escudero, Elizabeth ^a   Reig, Milagro ^b   Aristoy, M Concepción ^a   Toldrá, Fidel ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Enzymes; Peptidases; Peptides; Proteolysis; Proteomics

Indexed keywords

AMINO ACID; BETA ENOLASE; ENOLASE; EXOPEPTIDASE; GLYCERALDEHYDE 3 PHOSPHATE DEHYDROGENASE; MYOZENIN 1; PEPTIDE; TROPONIN T; UNCLASSIFIED DRUG; PEPTIDE HYDROLASE;

ARTICLE; FERMENTATION; HYDROLYSIS; MEAT; MUSCLE; PROTEOMICS; ANALYSIS; ANIMAL; BACTERIUM; ENZYMOLOGY; FOOD CONTROL; FOOD PRESERVATION; METABOLISM; MICROBIOLOGY; PIG; PROTEIN DEGRADATION;

AMINO ACIDS; ANIMALS; BACTERIA; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROLYSIS; MEAT; MEAT PRODUCTS; MUSCLES; PEPTIDE HYDROLASES; PEPTIDES; PROTEOLYSIS; PROTEOMICS; SWINE;

EID: 84940451505     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.018     Document Type: Article

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