![](/img/cover-not-exists.png)
Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures
López, Constanza M., Sentandreu, Miguel A., Vignolo, Graciela M., Fadda, Silvina G.Volume:
78
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.11.009
Date:
December, 2015
File:
PDF, 1.06 MB
english, 2015