Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity

Published 2016 View Full Article

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Title
Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
Authors
Keywords
Ace, Antioxidant activity, Dry-cured ham, Peptides, Bioactive peptides
Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 638-646
Publisher
Elsevier BV
Online
2016-09-17
DOI
10.1016/j.foodres.2016.09.016

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