Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham

The processing of dry-cured ham results in the generation of small peptides by the action of endogenous enzymes on muscle proteins. Common proteomic workflows involve previous separation techniques based on liquid chromatography which are expensive and time-consuming. In this study, a convenient pro...

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Detalles Bibliográficos
Autores principales: Heres, Alejandro, Saldaña, Celia, Toldrá, Fidel, Mora, Leticia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(s) from the Special Issue on Proteomic approaches in the identification of food proteins and peptides by Dr Toldrá and Dr. Mora
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991613/
https://www.ncbi.nlm.nih.gov/pubmed/35415658
http://dx.doi.org/10.1016/j.fochms.2021.100048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991613/
https://www.ncbi.nlm.nih.gov/pubmed/35415658
http://dx.doi.org/10.1016/j.fochms.2021.100048

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