Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.
第一作者:
M,López-Pedrouso
第一单位:
Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain.
作者:
主题词
肌动蛋白类(Actins);醛类(Aldehydes);氨基酸类(Amino Acids);动物(Animals);肉制品(Meat Products);氧化还原(Oxidation-Reduction);压力(Pressure);蛋白质组学(Proteomics);猪(Swine);味觉(Taste);温度(Temperature);挥发性有机化合物(Volatile Organic Compounds)
DOI
10.1016/j.foodres.2019.01.037
PMID
31229122
发布时间
2020-10-05
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