Study on antioxidant activity of corn gluten protein hydrolysate and its improvement to sausage quality

WANG Binbin, LIU Xiaolan, ZHENG Xiqun, SU Jingyuan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 103-109.

PDF(1649 KB)
PDF(1649 KB)
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 103-109. DOI: 10.13995/j.cnki.11-1802/ts.027550

Study on antioxidant activity of corn gluten protein hydrolysate and its improvement to sausage quality

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(2): 103-109 https://doi.org/10.13995/j.cnki.11-1802/ts.027550

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1649 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉