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...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Taylor & Francis Group
2017-07-01
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| Edice: | CyTA - Journal of Food |
| Témata: | |
| On-line přístup: | http://dx.doi.org/10.1080/19476337.2016.1271828 |
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