Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked gr...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, Ziyi, Cai, Jiaming, Boateng, Evans Frimpong, Xing, Lujuan, Zhang, Wangang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045146/
https://www.ncbi.nlm.nih.gov/pubmed/36978854
http://dx.doi.org/10.3390/antiox12030606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045146/
https://www.ncbi.nlm.nih.gov/pubmed/36978854
http://dx.doi.org/10.3390/antiox12030606

Ejemplares similares