Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity
| Autor: | Broncano, J.M., Timón, M.L., Parra, V., Andrés, A.I., Petrón, M.J. |
|---|---|
| Zdroj: | In Food Research International 2011 44(9):2655-2659 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect