研究论文
Proteolysis and lipolysis in flavour development of dry-cured meat products
Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Protein Hydrolysis and Bioactive Peptides · Muscle metabolism and nutrition
参考文献 44
Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity
被引 62El�as Rico, Fidel Toldr�, Jos� Flores · European Food Research and Technology · 1991
Activity of cathepsin D as affected by chemical and physical dry-curing parameters
被引 53El�as Rico, Fidel Toldr�, Jos� Flores · European Food Research and Technology · 1990
Assay of lipase and esterase activities in fresh pork meat and dry-cured ham
被引 105María‐José Motilva, Fidel Toldr�, Jos� Flores · European Food Research and Technology · 1992
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引用本文 201
Protein carbonyls in meat systems: A review
被引 1,122Mario Estévez · Meat Science · 2011
Bacterial populations and the volatilome associated to meat spoilage
被引 703Annalisa Casaburi, Paola Piombino, George‐John E. Nychas · Food Microbiology · 2014
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health
被引 530Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus · Comprehensive Reviews in Food Science and Food Safety · 2015
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