Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”-Reference-Cited by-同舟云学术

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Published:2016-03 Issue:3 Volume:2 Page:e00093
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Fernández Margarita,Benito María J.,Martín Alberto,Casquete Rocío,Córdoba Juan J,Córdoba María G.

Publisher

Elsevier BV

Subject

Multidisciplinary

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3. Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin;Benito;Meat Sci.,2003

4. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage 'salchichín' ripened with commercial starter cultures;Benito;Meat Sci.,2004

5. Genetic characterization and expression of the novel fungal protease: EPg222 active in dry-cured meat products;Benito;Appl. Microbiol. Biot.,2006

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