Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage
Xin Guo, Yongqin Wang, Shiling Lu, Jingyun Wang, Huihui Fu, Bingyan Gu, Bing Lyu, Qingling Wang
Topics & Concepts
ChewinessFlavorFood scienceChemistryHexanalProteolysisBiochemistryEnzymeMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides