✦ LIBER ✦

Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

✍ Scribed by Stefano Sforza; Alessandro Pigazzani; Maurizio Motti; Cecilia Porta; Roberta Virgili; Gianni Galaverna; Arnaldo Dossena; Rosangela Marchelli

Book ID: 108433579
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 124 KB
Volume: 75
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(01)00224-2

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Extended Aging of Parma Dry-Cu

Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids

✍ Sforza, Stefano; Galaverna, Gianni; Schivazappa, Cristina; Marchelli, Rosangela; 📂 Article 📅 2006 🏛 American Chemical Society 🌐 English ⚖ 154 KB

Examination of cathepsins B, D, H and L

Examination of cathepsins B, D, H and L activities in dry-cured hams

✍ Toldrá, Fidel; Etherington, David J. 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 356 KB

Cathepsin B, D, H and L activities in th

Cathepsin B, D, H and L activities in the processing of dry-cured ham

✍ Fidel Toldrá; Elías Rico; José Flores 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 507 KB

Relationship between cathepsin B activit

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

✍ G. Parolari; R. Virgili; C. Schivazappa 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 271 KB

Changes of alanyl aminopeptidase activit

Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham

✍ G.M. Zhao; G.H. Zhou; W. Tian; X.L. Xu; Y.L. Wang; X. Luo 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 163 KB

Activity of cathepsin B, D, H and L in S

Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture

✍ J.A Garcı́a-Garrido; R Quiles-Zafra; J Tapiador; M.D Luque de Castro 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 204 KB