Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures

Published 2015 View Full Article

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Title
Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 78, Issue -, Pages 41-49
Publisher
Elsevier BV
Online
2015-11-22
DOI
10.1016/j.foodres.2015.11.009

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