Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
Di Yu, Meiqin Feng, Jian Sun
Topics & Concepts
Food scienceChemistryFermentationABTSAntioxidantDPPHStarterRipeningProteolysisProteaseLactobacillus plantarumHydrolysisLactic acidBiochemistryEnzymeBacteriaBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals