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Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from musc...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9866438/ https://www.ncbi.nlm.nih.gov/pubmed/36675084 http://dx.doi.org/10.3390/ijms24021574 |