Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

Published 2015 View Full Article

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Title
Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model
Authors
Keywords
Lactic acid bacteria, Antioxidant potential, In vitro, Lipid oxidation, Protein oxidation, Volatile compounds
Journal
MEAT SCIENCE
Volume 110, Issue -, Pages 180-188
Publisher
Elsevier BV
Online
2015-07-30
DOI
10.1016/j.meatsci.2015.07.021

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