Corrigendum to 'A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures' [Food Research International 109 (2018), 368-379]

de Almeida Marcio Aurelio; Villa Erick Saldafia; da Silva Pinto Jair Sebastido; Palacios Jorge; Contreras-Castillo Carmen Josefina; Sentandreu Miguel Angel; Fadda Silvina

首页> 外文期刊>Food research international >Corrigendum to 'A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures' [Food Research International 109 (2018), 368-379]

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Corrigendum to 'A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures' [Food Research International 109 (2018), 368-379]

机译：“使用自发发酵剂培养的低钠发酵香肠模型中的肉类蛋白质降解的肽学方法”更正[食品研究国际109（2018），368-379]

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来源
《Food research international》 |2019年第9期|810-810|共1页
作者
de Almeida Marcio Aurelio; Villa Erick Saldafia; da Silva Pinto Jair Sebastido; Palacios Jorge; Contreras-Castillo Carmen Josefina; Sentandreu Miguel Angel; Fadda Silvina;
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作者单位

Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Av Padua Dias 11, BR-13418900 Piracicaba, SP, Brazil;

Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Av Padua Dias 11, BR-13418900 Piracicaba, SP, Brazil;

Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Av Padua Dias 11, BR-13418900 Piracicaba, SP, Brazil;

Ctr Referencia Lactobacilos CERELA, Chacabuco 145,T4000ILC, San Miguel De Tucuman, Tucuman, Argentina;

Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Av Padua Dias 11, BR-13418900 Piracicaba, SP, Brazil;

CSIC, Inst Agroquim & Tecnol Alimentos, Calle Agustin Escardino 7, Valencia 46980, Spain;

Ctr Referencia Lactobacilos CERELA, Chacabuco 145,T4000ILC, San Miguel De Tucuman, Tucuman, Argentina;

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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
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1. Corrigendum to 'A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures' [Food Research International 109 (2018), 368-379] [J] . de Almeida Marcio Aurelio, Villa Erick Saldafia, da Silva Pinto Jair Sebastido, Food research international . 2019,第Sepa期

机译：使用Autochthonous起动培养物的低钠发酵香肠模型中肉蛋白质降解肽蛋白质降解的肽突发勘察'[食品研究国际109（2018），368-379]
2. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [J] . Marcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, Food research international . 2018,第jula期

机译：在低钠发酵香肠模型中使用自发发酵剂进行发酵的肉类蛋白质降解的肽学方法
3. Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures [J] . Lopez Constanza M., Sentandreu Miguel A., Vignolo Graciela M., Food research international . 2015,第DECa期

机译：蛋白质组学和肽组学对香肠模型中原肌发酵剂发酵过程中肌原纤维蛋白水解的见解
4. Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage [O] . Igor Dias, Marta Laranjo, Maria Eduarda Potes, 2020

机译：土生发酵剂能够减少传统的葡萄牙熏制熏制香肠中的生物胺。
5. Utilização de diferentes culturas starter no processamento de embutido fermentado de carne de caprinos Use of different starter cultures in processing of goat meat fermented sausages [O] . Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves, Frederico José Beserra 2002

机译：Utilizaçãodediferentes culturas starter no processamento de embutido fermentado de carne de caprinos在加工山羊肉发酵香肠中使用不同的起子培养物

Corrigendum to 'A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures' [Food Research International 109 (2018), 368-379]

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