Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Publication date: September 2021Source: LWT, Volume 149Author(s): Xin Guo, Yongqin Wang, Shiling Lu, Jingyun Wang, Huihui Fu, Bingyan Gu, Bing Lyu, Qingling Wang

Source: LWT Food Science and Technology - June 12, 2021 Category: Food Science Source Type: research