Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

Published 2017 View Full Article

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Title
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products
Authors
Keywords
Bioactive peptides, Heat treatment, Gastrointestinal digestion, Mass spectrometry, Ham bones
Journal
FOOD RESEARCH INTERNATIONAL
Volume 97, Issue -, Pages 296-306
Publisher
Elsevier BV
Online
2017-04-25
DOI
10.1016/j.foodres.2017.04.027

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