Functional Characteristics of Bioactive Peptides in Dry-Cured Ham: A Review

doi:10.7506/spkx1002-6630-20200418-238

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 278-283.doi: 10.7506/spkx1002-6630-20200418-238

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Functional Characteristics of Bioactive Peptides in Dry-Cured Ham: A Review

LI Ping, YANG Ting, ZHOU Hui, NIE Wen, XU Baocai, WANG Zhaoming, CHEN Shuntong

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 2. School of Electronic Information and Electrical Engineering, Hefei Normal University, Hefei 230601, China; 3. Jinzi Ham Co. Ltd., Jinhua 321000, China)

Online:2021-06-15 Published:2021-06-29

Abstract

CLC Number:

TS251.1

LI Ping, YANG Ting, ZHOU Hui, NIE Wen, XU Baocai, WANG Zhaoming, CHEN Shuntong. Functional Characteristics of Bioactive Peptides in Dry-Cured Ham: A Review[J]. FOOD SCIENCE, 2021, 42(11): 278-283.

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Functional Characteristics of Bioactive Peptides in Dry-Cured Ham: A Review

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