Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics

Short peptides have been spiking interest owing to their significant contribution to the taste and functional properties of dry-cured ham. In this study, a suspect screening approach based on high-resolution mass spectrometry was employed for the comprehensive characterization of the short endogenou...

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Detalles Bibliográficos
Autores principales: Cerrato, Andrea, Aita, Sara Elsa, Capriotti, Anna Laura, Cavaliere, Chiara, Montone, Angela Michela Immacolata, Montone, Carmela Maria, Laganà, Aldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951069/
https://www.ncbi.nlm.nih.gov/pubmed/35328611
http://dx.doi.org/10.3390/ijms23063193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951069/
https://www.ncbi.nlm.nih.gov/pubmed/35328611
http://dx.doi.org/10.3390/ijms23063193

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