A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 109, Issue -, Pages 368-379
Publisher
Elsevier BV
Online
2018-04-23
DOI
10.1016/j.foodres.2018.04.042

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.