Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham.
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DOI: 10.1016/j.foodchem.2020.127388
Abstract: Peptidyl post-translational modifications (PTMs) could influence the final quality of processed meat. In this study, the peptide oxidative phenomena in Spanish dry-cured ham (Biceps femoris muscle) was evaluated at different ripening times (9, 12, 15,… read more here.
Keywords: cured ham; post translational; dry cured; translational modifications ... See more keywords