Poster Presentation

[P-07] Decreasing temperature during the final drying phase of cured ham. Impact on peptide generation and bioactivity.

*Luis TEJADA PORTERO¹, Noelia Hernández-Correas ¹, Eva Salazar¹, Gregorio Molina Valero¹, Manuel Hernández Lorca¹, Cindy María Bande de Leon¹, Adela Abellán¹ (1. UCAM UNIVERSIDAD CATOLICA MURCIA (Spain))

Keywords:

cured ham,biopeptide,bioactivity

Password required to view

Enter the password to view the abstracts.
The password will be emailed to those who have completed the registration.