Changes in the Profiles of Metabolites Originating from Protein Degradation During Ripening of Dry Cured Ham

Degnes, KF; Kvitvang, HFN; Haslene-Hox, H; Aasen, IM

Aasen, IM (reprint author), SINTEF Mat & Chem, Dept Biotechnol & Nanomed, Sem Saelands Veg 2a,Sluppen,Box 4760, NO-7465 Trondheim, Norway.

FOOD AND BIOPROCESS TECHNOLOGY, 2017; 10 (6): 1122

Abstract

Ripening of dry cured ham involves a high number of complex enzymatic and chemical reactions. Due to long processing time, there is a need for analyti......

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