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Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
In this study, we evaluated the effect of marination time on changes in the antioxidant properties of peptides extracted from bovine semimembranosus muscle. We measured antiradical scavenging capacity and reducing power of the peptides using a spectrophotometric decolorization method; inhibition of...
Shranjeno v:
| izdano v: | Biomolecules |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2019
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6843305/ https://ncbi.nlm.nih.gov/pubmed/31623123 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom9100614 |
| Oznake: |
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