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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

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