Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures - Concepedia

Concepedia

Publication | Open Access

Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures

DOI Full Paper Access

31

Citations

37

References

2015

Year

Constanza Maria Lopez, Miguel Ángel Sentandreu, Graciela Vignolo, Silvina Fadda

Food Research International

In Vitro FermentationBiochemistryNatural SciencesSausage ModelMicrobial ProteomicsPeptidomic InsightsAlternative Protein SourceMicrobiologyProteomicsMyofibrillar Protein Hydrolysis

References

	Year	Citations

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