Miguel Ãngel Sentandreu
professor
food science
Instituto de Agroquímica y Tecnología de Alimentos
Spain
Biography
Working as a professor
Research Interest
Food science
Publications
-
Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
-
Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle
-
Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
