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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書誌詳細

出版年:	Antioxidants
主要な著者:	Małgorzata Karwowska, Anna D. Kononiuk, Dariusz M. Stasiak, Krzysztof Patkowski
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-11-01
主題:	fermented lamb fatty acid profile CLA peptide antioxidant properties
オンライン･アクセス:	https://www.mdpi.com/2076-3921/9/11/1094