共 333 条
[1]
Aguilar-Toalá JE(2017)Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains J Dairy Sci 100 65-75
[2]
Santiago-López L(2004)Relationship between structure and permeability of dipeptide derivatives containing tryptophan and related compounds across human intestinal epithelial (Caco-2) cells Bioorg Med Chem 12 249-255
[3]
Peres CM(2015)Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams LWT-Food Sci Technol 60 1179-1186
[4]
Peres C(2014)Interaction between umami peptide and taste receptor T1R1/T1R3 Cell Biochem Biophys 70 1841-1848
[5]
Garcia HS(2017)Changes in the profiles of metabolites originating from protein degradation during ripening of dry cured ham Food Bioproc Tech 10 1122-1130
[6]
Vallejo-Cordoba B(2013)Proteolysis, texture, and sensory characteristics of serrano hams from duroc and large white pigs during dry-curing J Food Sci 78 C416-C424
[7]
González-Córdova AF(2013)Purification and identification of antihypertensive peptides in Spanish dry-cured ham J Proteome 78 499-507
[8]
Hernández-Mendoza A(2013)Identification of novel antioxidant peptides generated in Spanish dry-cured ham Food Chem 138 1282-1288
[9]
Ano R(2000)Milk protein-derived peptide inhibitors of angiotensin-I-converting enzyme Br J Nutr 84 33-37
[10]
Kimura Y(1997)Non-volatile components effects on quality of “serrano” dry-cured ham as related to processing time J Food Sci 62 1235-1239