Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | Sus scrofa | the enzyme activity in muscle decreases during Jinhua ham processing, e.g. salting, with increasing levels of free amino acids which is important for the ham flavor, overview | ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Sus scrofa | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
skeletal muscle | Jinhua ham, biceps | Sus scrofa | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | the enzyme activity in muscle decreases during Jinhua ham processing, e.g. salting, with increasing levels of free amino acids which is important for the ham flavor, overview | Sus scrofa | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
AAP | - |
Sus scrofa |
alanyl aminopeptidase | - |
Sus scrofa |