Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham

Published 2020 View Full Article

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Title
Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham
Authors
Keywords
Jinhua ham, Dipeptidyl peptidase, Intense proteolysis, Peptidomics, Taste attributes
Journal
FOOD CHEMISTRY
Volume 315, Issue -, Pages 126318
Publisher
Elsevier BV
Online
2020-01-30
DOI
10.1016/j.foodchem.2020.126318

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