Proteolysis and protein oxidation throughout the smoked dry-cured ham process

Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Ivna Poljanec, Nives Marušić Radovčić, Sandra Petričević, Danijel Karolyi, Eddy Listeš, Helga Medić
Source: Food Chemistry - Category: Food Science Source Type: research