Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham. / Mora, Leticia; Sentandreu, Miguel Angel; Fraser, Paul D.; Toldra, Fidel; Bramley, Peter M.

In: Journal of Agricultural and Food Chemistry, Vol. 57, No. 19, 14.10.2009, p. 8982-8988.

Research output: Contribution to journalArticlepeer-review

Published

Standard

Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham. / Mora, Leticia; Sentandreu, Miguel Angel; Fraser, Paul D.; Toldra, Fidel; Bramley, Peter M.

In: Journal of Agricultural and Food Chemistry, Vol. 57, No. 19, 14.10.2009, p. 8982-8988.

Research output: Contribution to journalArticlepeer-review

Harvard

Mora, L, Sentandreu, MA, Fraser, PD, Toldra, F & Bramley, PM 2009, 'Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham', Journal of Agricultural and Food Chemistry, vol. 57, no. 19, pp. 8982-8988. https://doi.org/10.1021/jf901573t

APA

Mora, L., Sentandreu, M. A., Fraser, P. D., Toldra, F., & Bramley, P. M. (2009). Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham. Journal of Agricultural and Food Chemistry, 57(19), 8982-8988. https://doi.org/10.1021/jf901573t

Vancouver

Mora L, Sentandreu MA, Fraser PD, Toldra F, Bramley PM. Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham. Journal of Agricultural and Food Chemistry. 2009 Oct 14;57(19):8982-8988. https://doi.org/10.1021/jf901573t

Author

Mora, Leticia ; Sentandreu, Miguel Angel ; Fraser, Paul D. ; Toldra, Fidel ; Bramley, Peter M. / Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham. In: Journal of Agricultural and Food Chemistry. 2009 ; Vol. 57, No. 19. pp. 8982-8988.

BibTeX

@article{978290a90e1b4705a82a325edb67f485,
title = "Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham",
keywords = "Dry-cured ham, creatine kinase, proteolysis, aminopeptidases, proteomics, mass spectrometry, peptides, SKELETAL-MUSCLE, SARCOPLASMIC PROTEINS, FLAVOR DEVELOPMENT, LONGISSIMUS-DORSI, MEAT QUALITY, PIG CROSSES, IDENTIFICATION, PURIFICATION, AMINOPEPTIDASE, CATHEPSINS",
author = "Leticia Mora and Sentandreu, {Miguel Angel} and Fraser, {Paul D.} and Fidel Toldra and Bramley, {Peter M.}",
year = "2009",
month = oct,
day = "14",
doi = "10.1021/jf901573t",
language = "English",
volume = "57",
pages = "8982--8988",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "19",

}

RIS

TY - JOUR

T1 - Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham

AU - Mora, Leticia

AU - Sentandreu, Miguel Angel

AU - Fraser, Paul D.

AU - Toldra, Fidel

AU - Bramley, Peter M.

PY - 2009/10/14

Y1 - 2009/10/14

KW - Dry-cured ham

KW - creatine kinase

KW - proteolysis

KW - aminopeptidases

KW - proteomics

KW - mass spectrometry

KW - peptides

KW - SKELETAL-MUSCLE

KW - SARCOPLASMIC PROTEINS

KW - FLAVOR DEVELOPMENT

KW - LONGISSIMUS-DORSI

KW - MEAT QUALITY

KW - PIG CROSSES

KW - IDENTIFICATION

KW - PURIFICATION

KW - AMINOPEPTIDASE

KW - CATHEPSINS

U2 - 10.1021/jf901573t

DO - 10.1021/jf901573t

M3 - Article

VL - 57

SP - 8982

EP - 8988

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 19

ER -