The mechanism of peptides formation in dry-cured ham:A review

doi:10.13995/j.cnki.11-1802/ts.027917

LI Ping, ZHANG Zhi, ZHOU Hui, ZHOU Kai, WANG Zhaoming, MA Xiaozhong, XU Baocai

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 294-300.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 294-300. DOI: 10.13995/j.cnki.11-1802/ts.027917

The mechanism of peptides formation in dry-cured ham:A review

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(4): 294-300 https://doi.org/10.13995/j.cnki.11-1802/ts.027917

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Received	Revised	Published
2021-05-10	2021-06-04	2022-02-25
Issue Date
2022-03-16

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