Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB
This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13 kDa) was determined by radical-scavenging activities: ABTS and...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Taylor & Francis Group
2017-07-01
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| Saila: | CyTA - Journal of Food |
| Gaiak: | |
| Sarrera elektronikoa: | http://dx.doi.org/10.1080/19476337.2016.1271828 |
| Etiketak: |
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