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Actin proteolysis during ripening of dry fermented sausages at different pH values

(2017) FOOD CHEMISTRY. 221. p.1322-1332
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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

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Chicago
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.
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.
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.
MLA
Berardo, Alberto, Bart Devreese, H De Maere, et al. “Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values.” FOOD CHEMISTRY 221 (2017): 1322–1332. Print.
@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},
  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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