A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
| Title: | A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
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| Authors: | de Almeida, Marcio Aurélio, Saldaña, Erick, da Silva Pinto, Jair Sebastião, Palacios, Jorge, Contreras-Castillo, Carmen J., Sentandreu, Miguel Angel, Fadda, Silvina Graciela |
| Source: | In Food Research International July 2018 109:368-379 |
| Database: | ScienceDirect |
| ISSN: | 09639969 |
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| DOI: | 10.1016/j.foodres.2018.04.042 |
| Published in: | Food Research International |
| Language: | English |