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The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
Wójciak, Karolina M; Keska, Paulina; Okon, Anna; Solska, Elzbieta; Libera, Justyna; Dolatowski, Zbigniew J.
Affiliation
  • Wójciak KM; University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland.
  • Keska P; University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland.
  • Okon A; University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland.
  • Solska E; University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland.
  • Libera J; University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland.
  • Dolatowski ZJ; University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland.
J Sci Food Agric ; 98(10): 3728-3734, 2018 Aug.
Article in En | MEDLINE | ID: mdl-29315594
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptides / Whey / Meat / Antioxidants Limits: Animals Language: En Journal: J Sci Food Agric Year: 2018 Type: Article Affiliation country: Poland
Fulltext
Print
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptides / Whey / Meat / Antioxidants Limits: Animals Language: En Journal: J Sci Food Agric Year: 2018 Type: Article Affiliation country: Poland