Evaluation of Peptides Generated in Italian-Style Dry-Cured Ham during Processing-Reference-Cited by-同舟云学术

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Evaluation of Peptides Generated in Italian-Style Dry-Cured Ham during Processing

Published:1997-08-01 Issue:8 Volume:45 Page:3123-3128
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hansen-Møller Jens¹,Hinrichsen Lars¹,Jacobsen Tomas¹

Affiliation:

1. Danish Meat Research Institute, Maglegaardsvej 2, DK-4000 Roskilde, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960743x

Reference16 articles.

1. Flavor compounds of dry-cured ham

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process;Food Research International;2020-03

2. Study on endogenous protease and protein degradation of dry-salted Decapterus maruadsi;CyTA - Journal of Food;2018-01

3. Separation and identification of peptides from dry-cured Jinhua ham;International Journal of Food Properties;2017-12-31

4. Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish;Journal of Food Processing and Preservation;2016-06-09

5. Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges;Food Reviews International;2016-04-11

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