Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production

Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted Spanish dry-cured hams with 12 months of processing...

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Hlavní autoři:	Alejandro Heres, Qian Li, Fidel Toldrá, René Lametsch, Leticia Mora
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-07-01
Edice:	Foods
Témata:	salt peptide extraction kokumi γ-glutamyl peptides dry-cured ham peptidomics
On-line přístup:	https://www.mdpi.com/2304-8158/12/14/2814
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