The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham
Abstract Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds. Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during the dry-cured ham processing. The pote...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2019-09-01
|
| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s43014-019-0002-7 |