Authors: Moya, VJ Flores, M Aristoy, MC Toldra, F

Citation: Vj. Moya et al., Pork meat quality affects peptide and amino acid profiles during the ageing process, MEAT SCI, 58(2), 2001, pp. 197-206

Authors: Moya, VJ Flores, M Aristoy, MC Toldra, F

Citation: Vj. Moya et al., Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat, MEAT SCI, 57(4), 2001, pp. 395-401

Authors: Flores, M Moya, VJ Aristoy, MC Toldra, F

Citation: M. Flores et al., Nitrogen compounds as potential biochemical markers of pork meat quality, FOOD CHEM, 69(4), 2000, pp. 371-377

Authors: Gianelli, P Flores, M Moya, VJ Aristoy, MC Toldra, F

Citation: P. Gianelli et al., Effect of carnosine, anserine and other endogenous skeletal peptides on the activity of porcine muscle alanyl and arginyl aminopeptidases, J FOOD BIOC, 24(1), 2000, pp. 69-78