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Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef

Antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, and protein profile of crust (the dried surface of dry-aged beef) were evaluated compared to unaged, wet-, and dry-aged beef. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-di-(3-...

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Detalles Bibliográficos
Autores principales:	Choe, Juhui, Park, Bumjin, Lee, Hyun Jung, Jo, Cheorun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7217845/ https://www.ncbi.nlm.nih.gov/pubmed/32398731 http://dx.doi.org/10.1038/s41598-020-64861-0

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