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Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage

Xiaoxu Luan1, Meiqin Feng2, Jian Sun1

  • 1Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.

Food Research International (Ottawa, Ont.)
|May 31, 2021
PubMed

Keywords:
AcidificationElectrophoresisIn vitroLC-MS/MSPeptideProteolysis

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