Oxidative pre-stress of Debaryomyces hansenii HRB1: A novel approach to enhancing antioxidant capacity and quality characteristics of fermented dry sausage

This study employed an oxidative pre-stress treatment (2 mM H₂O₂ for 40 min) as a cross-protection strategy to enhance the antioxidant capacity of Debaryomyces hansenii HRB1. The pre-treatment significantly increased the scavenging activity of intracellular cell-free extracts against 2′,2′-diphenyl-...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	Yuan Tian, Gengxuan Yan, Chong Yu, Yumeng Sui, Baohua Kong, Qian Chen
Format:	Artigo
Sprog:	Inglês
Udgivet:	Elsevier 2026-07-01
Serier:	Food Chemistry: X
Fag:	Debaryomyces hansenii Oxidative pre-stress Antioxidant capacity Fermented dry sausage Flavor profile
Online adgang:	http://www.sciencedirect.com/science/article/pii/S2590157526006899
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!