![Foto de Cristina](/img/nophoto.png)
Cristina
Pérez Santaescolástica
Publikationen, an denen er mitarbeitet Cristina Pérez Santaescolástica (4)
2021
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Dry-Cured Ham
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 33-75
2019
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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
Food Research International, Vol. 122, pp. 635-642
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
2018
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Food Chemistry, Vol. 244, pp. 238-245