Antilisterial peptides from Spanish dry-cured hams: Purification and identification.

@article{Castellano2016AntilisterialPF,
  title={Antilisterial peptides from Spanish dry-cured hams: Purification and identification.},
  author={P Castellano and L. A. Barrales Mora and Elizabeth Escudero and Graciela M. Vignolo and Rosa Vercher Aznar and Fidel Toldr{\'a}},
  journal={Food microbiology},
  year={2016},
  volume={59},
  pages={133-41}
}
The typical Spanish dry-cured ham has a particular sensory quality that makes it a distinctive food, highly appreciated for consumers worldwide. Its particular physicochemical properties, such as high salt content and reduced water activity contribute to their shelf-stability. However, post-processing actions carried out for the commercialization of these… CONTINUE READING