Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time

Leticia Mora, Marta Gallego, M. Concepcion Aristoy, Paul D. Fraser, Fidel Toldra

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)102-107
Number of pages6
JournalFood control
Volume48
Early online date2 Jan 2014
DOIs
Publication statusPublished - Feb 2015

Keywords

  • Dry-cured ham
  • Peptides
  • Proteolysis
  • Mass spectrometry
  • Biomarker
  • Ubiquitin protein
  • PROTEOMIC IDENTIFICATION
  • FLAVOR DEVELOPMENT
  • MUSCLE
  • DEGRADATION

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