Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham
Ji Luo, Mustapha Muhammad Nasiru, Hong Zhuang, Guanghong Zhou, Jianhao Zhang
Topics & Concepts
RipeningChemistryMaillard reactionFood scienceProteolysisSaltingSofteningOrganic chemistryEnzymeMaterials scienceComposite materialMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides