iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process
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DOI: 10.1016/j.foodcont.2019.01.007
Abstract: Abstract Exudates of ham usually generate at salting stage and it can provide complete and homogeneous biochemical information that whole ham occurred. To evaluate the effect of salting on Jinhua ham, 40 hams were randomly… read more here.
Keywords: ham; jinhua ham; itraq based; day ... See more keywords