Original paper
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Abstract
Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular...
Paper Details
Title
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Published Date
Jul 1, 2018
Journal
Volume
109
Pages
368 - 379
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History