Identification and characterization of antioxidant peptides from Chinese dry-cured mutton ham

Wang, JY; Lu, SL; Li, RT; Wang, Y; Huang, LY

Lu, SL (reprint author), Shihezi Univ, Food Coll, Shihezi, Peoples R China.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2020; 100 (3): 1246

Abstract

BACKGROUND Chinese mutton ham is a dry-cured meat product with a long ripening time. The aim of this study was to identify and characterize antioxidan......

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