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Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham

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Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham

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Mora Soler, L.; Sentandreu, MA.; Toldrá Vilardell, F. (2011). Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham. Journal of Agricultural and Food Chemistry. 59:3884-3892. doi:10.1021/jf104070q

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/28269

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Title: Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham
Author: Mora Soler, Leticia Sentandreu, Miguel A. Toldrá Vilardell, Fidel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] One of the main biochemical changes that take place during the processing of dry-cured ham is the degradation of the muscle protein fraction, mainly due to the action of muscle enzymes. In the present study, the ...[+]
Subjects: Dry-cured ham , Myosin light chain , Proteolysis , Proteomics , Mass spectrometry , Muscle peptidases
Copyrigths: Cerrado
Source:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/jf104070q
Publisher:
American Chemical Society
Publisher version: http://dx.doi.org/10.1021/jf104070q
Thanks:
Project AGL2010-16305 from MICINN (Spain) and FEDER funds are acknowledged.
Type: Artículo

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