Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times-Reference-Cited by-同舟云学术

Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times

Published:2017-10 Issue: Volume:100 Page:708-716
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Mejri Lobna,Vásquez-Villanueva Romy,Hassouna Mnasser,Marina María Luisa,García María Concepción

Funder

Ministry of Economy and Competitiveness

FEDER

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of starter culture on proteolytic changes during processing of fermented beef sausages;Candogan;Food Chemistry,2009

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