Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage

标题
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
作者
关键词
In vitro, Acidification, Proteolysis, Electrophoresis, Peptide, LC-MS/MS
出版物
FOOD RESEARCH INTERNATIONAL
Volume 144, Issue -, Pages 110351
出版商
Elsevier BV
发表日期
2021-03-24
DOI
10.1016/j.foodres.2021.110351

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