Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts
Xin Zhang, Junna Yang, Hang Gao, Yan Zhao, Jing Wang, Shouwei Wang
Topics & Concepts
ProteolysisChemistryCathepsinFood scienceSodiumMetal ions in aqueous solutionMetalDehydrationSalt (chemistry)BiochemistryEnzymeOrganic chemistryMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides