Proteomic identification of antioxidant peptides from 400 to 2500 Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

Leticia Mora, Elizabeth Escudero, Paul D. Fraser, M-Concepcion Aristoy, Fidel Toldra

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)68-76
Number of pages9
JournalFood research international
Volume56
DOIs
Publication statusPublished - Feb 2014

Keywords

  • Size-exclusion chromatography
  • Dry-cured ham
  • Antioxidant peptides
  • Mass spectrometry
  • SARCOPLASMIC PROTEINS
  • FLAVOR DEVELOPMENT
  • PURIFICATION
  • SEPARATION

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