DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

Protección del daño ocasionado al ADN y las actividades antioxidantes de los péptidos aislados de la carne agria co-fermentada por Pediococcus pentosaceus SWU73571 y Lactobacillus curvatus LAB26

Yulong ZhangSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaView further author information

Ping HuSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaCorrespondence[email protected]
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Yaoyao XieSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaView further author information

Ping YangSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaView further author information

Shasha ZhengSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaView further author information

Ya TianSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaView further author information

Juan LiSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaView further author information

Dandan FengSchool of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. ChinaView further author information

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