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

doi:10.13995/j.cnki.11-1802/ts.027550

WANG Binbin, LIU Xiaolan, ZHENG Xiqun, SU Jingyuan

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

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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

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{{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

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Received	Revised	Published
2021-03-30	2021-04-22	2022-01-25
Issue Date
2022-02-28

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