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
- 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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