Mora Soler, Leticia; Gallego Ibáñez, Marta; Escudero, E.; Reig Riera, Mª Milagro; Aristoy, María Concepción; Toldrá Vilardell, Fidel(Elsevier, 2015-11-06)
[EN] Large amounts of different peptides are naturally generated in dry-cured meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively ...