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- W2020624602 abstract "Numerous proteolytic and lipolytic reactions are involved in the generation of flavour and/ or flavour precursors in meat and meat products. Most of these reactions are known to be due to endo-/exo-peptidases and lipases, respectively. The origin of these enzymes may be either from muscle and/or from microorganisms, although their relative relevance for a given meat product strongly depends on the manufacture and distribution. In this paper, the postmortem proteolysis and lipolysis is described with particular reference to dry-cured ham, a typical meat product naturally ripened by endogenous enzymes." @default.
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- W2020624602 date "1998-01-01" @default.
- W2020624602 modified "2023-10-16" @default.
- W2020624602 title "Proteolysis and lipolysis in flavour development of dry-cured meat products." @default.
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- W2020624602 doi "https://doi.org/10.1016/s0309-1740(98)00077-1" @default.
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