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TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement.
Zhang T, Wang Y, Zhu J, Chen C, Jiang T, Fang S, Liu H, Tong H, Xia Q, Sun Y, Pan D, Cao J, Zhou C. Zhang T, et al. Among authors: cao j. Food Chem. 2025 Jan 20;472:142991. doi: 10.1016/j.foodchem.2025.142991. Online ahead of print. Food Chem. 2025. PMID: 39848055
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