Antioxidant stability of peptides extracted from fermented beef sausages

doi:10.13995/j.cnki.11-1802/ts.029392

LUO Xiaochan, ZHANG Yongdong, KONG Xiangying, ZHANG Wei, ZANG Rongyu, YU Qunli, HAN Ling

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 28-34.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 28-34. DOI: 10.13995/j.cnki.11-1802/ts.029392

Antioxidant stability of peptides extracted from fermented beef sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 28-34 https://doi.org/10.13995/j.cnki.11-1802/ts.029392

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Received	Revised	Published
2021-09-14	2021-10-13	2022-05-25
Issue Date
2022-06-10

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