Heres, A.; Gallego Ibáñez, M.; Mora Soler, L.; Toldrá, F. (2022). Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham. International Journal of Molecular Sciences. 23(5). https://doi.org/10.3390/ijms23052507
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/202885
Title: | Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham | |
Author: | Heres, Alejandro Mora Soler, Leticia Toldrá, Fidel | |
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[EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to ...[+]
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Copyrigths: | Reconocimiento (by) | |
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Publisher version: | https://doi.org/10.3390/ijms23052507 | |
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Grant AGL2017-89381-R funded by MCIN/AEI/10.13039/501100011033 by "ERDF A way of making Europe" is acknowledged. Grant PRE2018-083367 (A.H.) funded by MCIN/AEI/10.13039/501100011033 and "ESF Investing in your future" and ...[+]
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