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Proteolysis and protein oxidation throughout the smoked dry-cured ham process.
Food Chem. 2021 Nov 15;362:130207. doi: 10.1016/j.foodchem.2021.130207. Epub 2021 May 25.
Food Chem. 2021.
PMID: 34090047
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham.
Marušić Radovčić N, Poljanec I, Petričević S, Mora L, Medić H.
Marušić Radovčić N, et al. Among authors: poljanec i.
Foods. 2021 May 28;10(6):1228. doi: 10.3390/foods10061228.
Foods. 2021.
PMID: 34071436
Free PMC article.
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