Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
Sun-Gyeom Kim, Hack-Youn Kim, Hack-Youn Kim
Topics & Concepts
ChemistryFood scienceProteolysisDebaryomyces hanseniiStarterPepsinDigestion (alchemy)RipeningTrypsinBiochemistryYeastChromatographyEnzymeMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBee Products Chemical Analysis