Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk

This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to eval...

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Detalles Bibliográficos
Autores principales: Karwowska, Małgorzata, Kononiuk, Anna D., Stasiak, Dariusz M., Patkowski, Krzysztof
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695192/
https://www.ncbi.nlm.nih.gov/pubmed/33171876
http://dx.doi.org/10.3390/antiox9111094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695192/
https://www.ncbi.nlm.nih.gov/pubmed/33171876
http://dx.doi.org/10.3390/antiox9111094

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