Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

In this study, we evaluated the effect of marination time on changes in the antioxidant properties of peptides extracted from bovine semimembranosus muscle. We measured antiradical scavenging capacity and reducing power of the peptides using a spectrophotometric decolorization method; inhibition of...

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Detalles Bibliográficos
Autores principales: Kęska, Paulina, Wójciak, Karolina M., Stadnik, Joanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843305/
https://www.ncbi.nlm.nih.gov/pubmed/31623123
http://dx.doi.org/10.3390/biom9100614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843305/
https://www.ncbi.nlm.nih.gov/pubmed/31623123
http://dx.doi.org/10.3390/biom9100614

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