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The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Published Online: 2019-09-03

Published Print: 2019-12

Authors

Gallego, Marta

Mora, Leticia

Toldrá, Fidel http://orcid.org/0000-0002-9843-0193
Funding

Funding for this research was provided by:

Ministerio de Economía, Industria y Competitividad, Gobierno de España (AGL2017-89381-R)

Fondo Europeo de Desarrollo Regional (AGL2017-89381-R)
License Information

Text and Data Mining valid from 2019-09-03

Version of Record valid from 2019-09-03
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Article History

Received: 14 June 2019

Accepted: 26 July 2019

First Online: 3 September 2019

Competing interests

: The authors declare that they have no competing interests.

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