| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7634395 | Journal of Proteomics | 2016 | 10 Pages |
Abstract
A peptidomics approach has been used to study the evolution of peptides throughout the ham dry-curing process, identifying peptides APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, which were only detected at 9Â months of process. So, they would constitute good potential markers to control the time of processing and thus the final quality of dry-cured hams.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marta Gallego, Leticia Mora, Fidel Toldrá,