Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times
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DOI: 10.3390/antiox12030606
Abstract: This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua… read more here.
Keywords: antioxidant activity; jhbp; cooking times; peptide ... See more keywords