Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB
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DOI: 10.1080/19476337.2016.1271828
Abstract: ABSTRACT This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13… read more here.
Keywords: antioxidant activity; cured pork; pork loins; loins inoculated ... See more keywords