Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
Author:
Funder
National Natural Science Foundation of China
Jiangsu Agricultural Science and Technology Innovation Fund
Publisher
Elsevier BV
Reference40 articles.
1. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Science,2012
2. Investigating the short peptidome profile of Italian dry-cured ham at different processing times by high-resolution mass spectrometry and chemometrics;Cerrato;International Journal of Molecular Sciences,2022
3. iUmami-SCM: A novel sequence-based predictor for prediction and analysis of umami peptides using a scoring card method with propensity scores of dipeptides;Charoenkwan;Journal of Chemical Information and Modeling,2020
4. Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham;Cui;Food Research International,2023
5. Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams;Dang;LWT - Food Science and Technology,2015
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