Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing
The aim of this work was to explore the physicochemical and structural properties, lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured mea...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2022-09-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000660 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|