Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time. / Mora, Leticia; Gallego, Marta; Concepcion Aristoy, M.; Fraser, Paul D.; Toldra, Fidel.

In: Food control, Vol. 48, 02.2015, p. 102-107.

Research output: Contribution to journal › Article › peer-review

Published

Standard

Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time. / Mora, Leticia; Gallego, Marta; Concepcion Aristoy, M.; Fraser, Paul D.; Toldra, Fidel.

In: Food control, Vol. 48, 02.2015, p. 102-107.

Research output: Contribution to journal › Article › peer-review

Harvard

Mora, L, Gallego, M, Concepcion Aristoy, M, Fraser, PD & Toldra, F 2015, 'Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time', Food control, vol. 48, pp. 102-107. https://doi.org/10.1016/j.foodcont.2013.12.029

APA

Mora, L., Gallego, M., Concepcion Aristoy, M., Fraser, P. D., & Toldra, F. (2015). Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time. Food control, 48, 102-107. https://doi.org/10.1016/j.foodcont.2013.12.029

Vancouver

Mora L, Gallego M, Concepcion Aristoy M, Fraser PD, Toldra F. Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time. Food control. 2015 Feb;48:102-107. https://doi.org/10.1016/j.foodcont.2013.12.029

Author

Mora, Leticia ; Gallego, Marta ; Concepcion Aristoy, M. ; Fraser, Paul D. ; Toldra, Fidel. / Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time. In: Food control. 2015 ; Vol. 48. pp. 102-107.

BibTeX

@article{619146c9e4cf483a83d49fe1ecdbea36,
title = "Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time",
keywords = "Dry-cured ham, Peptides, Proteolysis, Mass spectrometry, Biomarker, Ubiquitin protein, PROTEOMIC IDENTIFICATION, FLAVOR DEVELOPMENT, MUSCLE, DEGRADATION",
author = "Leticia Mora and Marta Gallego and {Concepcion Aristoy}, M. and Fraser, {Paul D.} and Fidel Toldra",
year = "2015",
month = feb,
doi = "10.1016/j.foodcont.2013.12.029",
language = "English",
volume = "48",
pages = "102--107",
journal = "Food control",
issn = "0956-7135",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time

AU - Mora, Leticia

AU - Gallego, Marta

AU - Concepcion Aristoy, M.

AU - Fraser, Paul D.

AU - Toldra, Fidel

PY - 2015/2

Y1 - 2015/2

KW - Dry-cured ham

KW - Peptides

KW - Proteolysis

KW - Mass spectrometry

KW - Biomarker

KW - Ubiquitin protein

KW - PROTEOMIC IDENTIFICATION

KW - FLAVOR DEVELOPMENT

KW - MUSCLE

KW - DEGRADATION

U2 - 10.1016/j.foodcont.2013.12.029

DO - 10.1016/j.foodcont.2013.12.029

M3 - Article

VL - 48

SP - 102

EP - 107

JO - Food control

JF - Food control

SN - 0956-7135

ER -

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