Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham
Ana Rivas-Cañedo, Nerea Martínez-Onandi, Pilar Gaya, Manuel Núñez, Antonia Picón
Topics & Concepts
ChemistryFood scienceLipid oxidationComposition (language)Salt (chemistry)Intramuscular fatLipid peroxidationChemical compositionBiochemistryAntioxidantOrganic chemistryPhilosophyLinguisticsMeat and Animal Product QualityInsect Utilization and EffectsProtein Hydrolysis and Bioactive Peptides