CyTA - Journal of Food
Volume 18, 2020 - Issue 1
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Research Article
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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Pages 375-382
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Received 22 Oct 2019, Accepted 31 Mar 2020, Published online: 20 May 2020
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