Actin proteolysis during ripening of dry fermented sausages at different pH values
- Author
- Alberto Berardo (UGent) , Bart Devreese (UGent) , H De Maere, DA Stavropoulou, G Van Royen, F Leroy and Stefaan De Smet (UGent)
- Organization
- Keywords
- Actin, Proteolysis, Dry fermented sausages, Cathepsins, Mass spectrometry, PORCINE SKELETAL-MUSCLE, BOVINE F-ACTIN, HPLC PURIFICATION, STARTER CULTURES, SMALL PEPTIDES, CATHEPSIN-B, AMINOPEPTIDASE, HYDROLYSIS, STAPHYLOCOCCI
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8531540
- MLA
- Berardo, Alberto et al. “Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values.” FOOD CHEMISTRY 221 (2017): 1322–1332. Print.
- APA
- Berardo, A., Devreese, B., De Maere, H., Stavropoulou, D., Van Royen, G., Leroy, F., & De Smet, S. (2017). Actin proteolysis during ripening of dry fermented sausages at different pH values. FOOD CHEMISTRY, 221, 1322–1332.
- Chicago author-date
- Berardo, Alberto, Bart Devreese, H De Maere, DA Stavropoulou, G Van Royen, F Leroy, and Stefaan De Smet. 2017. “Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values.” Food Chemistry 221: 1322–1332.
- Chicago author-date (all authors)
- Berardo, Alberto, Bart Devreese, H De Maere, DA Stavropoulou, G Van Royen, F Leroy, and Stefaan De Smet. 2017. “Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values.” Food Chemistry 221: 1322–1332.
- Vancouver
- 1.Berardo A, Devreese B, De Maere H, Stavropoulou D, Van Royen G, Leroy F, et al. Actin proteolysis during ripening of dry fermented sausages at different pH values. FOOD CHEMISTRY. 2017;221:1322–32.
- IEEE
- [1]A. Berardo et al., “Actin proteolysis during ripening of dry fermented sausages at different pH values,” FOOD CHEMISTRY, vol. 221, pp. 1322–1332, 2017.
@article{8531540,
author = {{Berardo, Alberto and Devreese, Bart and De Maere, H and Stavropoulou, DA and Van Royen, G and Leroy, F and De Smet, Stefaan}},
issn = {{0308-8146}},
journal = {{FOOD CHEMISTRY}},
keywords = {{Actin,Proteolysis,Dry fermented sausages,Cathepsins,Mass spectrometry,PORCINE SKELETAL-MUSCLE,BOVINE F-ACTIN,HPLC PURIFICATION,STARTER CULTURES,SMALL PEPTIDES,CATHEPSIN-B,AMINOPEPTIDASE,HYDROLYSIS,STAPHYLOCOCCI}},
language = {{eng}},
pages = {{1322--1332}},
title = {{Actin proteolysis during ripening of dry fermented sausages at different pH values}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2016.11.023}},
volume = {{221}},
year = {{2017}},
}
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