A proteomic approach for the identification of small...

Meat Science 2015 / 03 Vol. 101

A proteomic approach for the identification of small peptides in dry-cured ham as markers of time of processing

Toldra, F., Gallego, M., Mora, L., Aristoy, M.-C.
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Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.096
Date:
March, 2015
File:
PDF, 59 KB
english, 2015
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