@article{2b20d4d2399447daa09eb27fc48f9892,
title = "Proteolysis follow-up in dry-cured meat products through proteomic approaches",
keywords = "Mass spectrometry, Proteolysis, Muscle proteins, Peptides, Dry-cured ham, Proteolytic enzymes, Pig, Sus scrofa, FLAVOR DEVELOPMENT, CATHEPSIN-B, MYOFIBRILLAR PROTEINS, SKELETAL-MUSCLE, PARMA HAMS, TROPONIN-T, PEPTIDES, IDENTIFICATION, AMINOPEPTIDASES, OLIGOPEPTIDES",
author = "Leticia Mora and Fraser, {Paul D.} and Fidel Toldra",
year = "2013",
month = nov,
doi = "10.1016/j.foodres.2012.09.042",
language = "English",
volume = "54",
pages = "1292--1297",
journal = "Food research international",
issn = "0963-9969",
publisher = "Elsevier Limited",
number = "1",
}