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Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production

Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted Spanish dry-cured hams with 12 months of processing...

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Detalles Bibliográficos
Autores principales:	Heres, Alejandro, Li, Qian, Toldrá, Fidel, Lametsch, René, Mora, Leticia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378828/ https://www.ncbi.nlm.nih.gov/pubmed/37509906 http://dx.doi.org/10.3390/foods12142814

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