The Influence of acid whey on the Antioxidant Peptides...

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Journal of the Science of Food and Agriculture 2018 / 01

The Influence of acid whey on the Antioxidant Peptides Generated to Reduce Oxidation and Improve Colour Stability in Uncured Roasted Beef

Wójciak, Karolina M., Kęska, Paulina, Okoń, Anna, Solska, Elżbieta, Libera, Justyna, Dolatowski, Zbigniew J.
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8883
Date:
January, 2018
File:
PDF, 1.05 MB
english, 2018
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