Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams

Author:

Wang Wenli,Li Ying,Zhou Xirui,Li Chunbao,Liu Yuan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Product of geographical indiction—Jinhua ham GB/T 19088;Standardization Administration of the People'’s Republic of China,2008

2. Product of geographical indiction—Xuanwei ham GB/T 18357;Standardization administration of the people'’s republic of China,2008

3. Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham;Barretto;Meat Science,2020

4. Consumer beliefs and attitudes towards dry-cured ham and protected designation of origin Teruel ham in two Spanish regions differing in product knowledge;Cilla;Food Science and Technology International,2006

5. Changes in the profiles of metabolites originating from protein degradation during ripening of dry cured ham;Degnes;Food and Bioprocess Technology,2017

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