Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
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DOI: 10.1016/j.foodcont.2020.107743
Abstract: Abstract This study aimed to investigate the influence of mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201) with a high protease activity on the degradation of proteins and the formation of peptides with antioxidant activities during… read more here.
Keywords: formation peptides; peptides antioxidant; influence mixed; mixed starters ... See more keywords