Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham
Chengliang Li, Leticia Mora, Marta Gallego, M‐Concepción Aristoy, Fidel Toldrá
Topics & Concepts
RipeningChemistryProteolysisLysineLipid oxidationBiochemistryTBARSMethionineFood sciencePeptideCheese ripeningHistidineAmino acidOxidative stressEnzymeLipid peroxidationAntioxidantMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals