Improvement of bread quality and antioxidant activity by corn oligopeptides

SHENG Ziyan, SHI Zhansan, HAN Sihai, BAI Zhouya, YUE Chonghui, WANG Libo, LI Peiyan, LUO Denglin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 102-108.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 102-108. DOI: 10.13995/j.cnki.11-1802/ts.044086

Improvement of bread quality and antioxidant activity by corn oligopeptides

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 102-108 https://doi.org/10.13995/j.cnki.11-1802/ts.044086

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