Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams
Wenli Wang, Ying Li, Xirui Zhou, Chunbao Li, Yuan Liu
Topics & Concepts
RipeningChemistryFood scienceDigestion (alchemy)FlavorDry weightIn vitroChromatographyBiochemistryBotanyBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition