Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham
Myoglobin is a very important sarcoplasmic protein responsible for the colour of meat and meat products. This protein is degraded during post-mortem period (ageing) as well as during longer processes such as dry curing. In the present study, a total of eleven naturally generated fragments of myoglob...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Series: | Food Technology and Biotechnology |
| Assuntos: | |
| Acceso en liña: | http://hrcak.srce.hr/file/129392 |
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