Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

  1. López-Pedrouso, M.
  2. Pérez-Santaescolástica, C.
  3. Franco, D.
  4. Fulladosa, E.
  5. Carballo, J.
  6. Zapata, C.
  7. Lorenzo, J.M.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2018

Volume: 244

Pages: 238-245

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.10.068 GOOGLE SCHOLAR
Data source: Scopus