Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.

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作者： Alejandro,Heres ^[1] ; Qian,Li ^[2] ; Fidel,Toldrá ^[1] ; René,Lametsch ^[2] ; Leticia,Mora ^[1]

作者单位： Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain. ^[1] Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark. ^[2]

关键词 dry-cured ham kokumi peptide extraction peptidomics salt γ-glutamyl peptides

DOI 10.3390/foods12142814

PMID 37509906

发布时间 2023-08-01

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Foods (Basel, Switzerland)

2023年12卷14期

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Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

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