Overripening and increased temperature: Alternative strategies to enhance peptide production and bioactivity in salt-reduced boneless cured Iberian hams
Iberian ham is renowned for its unique flavour and artisanal tradition, but its potential as a source of bioactive compounds remains underexplored. This study presents an innovative view of how overripening and controlled temperature increase can significantly improve the production and diversity of...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222400249X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|