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Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and

Ying-Dao Nan1, Bai-de Mu2, Chang-Xin Ge2

  • 1Integration Science College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China.

Food Chemistry
|February 25, 2024
PubMed

Keywords:
Antioxidant peptideLow-salt, dry-cured hamMolecular docking

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