Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa
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DOI: 10.3390/foods12061190
Abstract: The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured… read more here.
Keywords: platelet activating; dry cured; pork coppa; cured pork ... See more keywords