Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

Published 2019 View Full Article

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Title
Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
Authors
Keywords
Myofibrillar proteins, Strecker metabolites, Linear and branched aldehydes, Proteolysis and lipid oxidation
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-18
DOI
10.1016/j.foodres.2019.01.037

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