A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 109, July 2018, Pages 368-379

Marcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, Jorge Palacios, Carmen J. Contreras-Castillo, Miguel Angel Sentandreu, Silvina Graciela Fadda,