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...
| Egile Nagusiak: | , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Saila: | Food Technology and Biotechnology |
| Gaiak: | |
| Sarrera elektronikoa: | http://hrcak.srce.hr/file/129392 |