Revision history of "FLAVOR OF CURED HAM: GENERATION OF DI AND TRIPEPTIDOS DURING THE PROCESS, ITS CONTRIBUTION TO THE TASTE AND POSSIBLE EFFECTS OF ITS OXIDATION" (Q3177468)

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9 October 2024

  • curprev 00:1000:10, 9 October 2024DG Regio talk contribs 76,762 bytes +3 Changed label, description and/or aliases in pt
  • curprev 00:1000:10, 9 October 2024DG Regio talk contribs 76,759 bytes −320 Set a claim value: summary (P836): UMA SÉRIE DE REAÇÕES BIOQUÍMICAS REALIZA-SE DURANTE O PROCESSO DE CABEÇA SECA. Entre eles, a proteolise mantém-se como uma das mais importantes. Esta degradação intensa das proteínas miofibrilares e sarcoplasmímicas por enzimas musculosas endógenas resulta da produção de pequenos péptidos numerosos e de ácidos aminosos livres, responsáveis pelo sabor e directamente da aroma e, portanto, da qualidade final da fêmea seca. Há muito que se conhece a inf...

20 March 2024

20 December 2023

12 June 2023

10 June 2023

22 February 2023

18 August 2022

  • curprev 04:2504:25, 18 August 2022DG Regio talk contribs 74,671 bytes +51,324 Changed label, description and/or aliases in el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl, nl, fr, de, it, es, and other parts: Adding translations: el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl,

16 January 2022

17 December 2021

9 December 2021

4 December 2021

10 October 2021

9 October 2021

8 October 2021