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Original Article
Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion
Dongmei Liua Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
, Xing Chenb State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
, Ming Huanga Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaCorrespondence[email protected]
View further author information
& View further author information
Guanghong Zhoua Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
Pages 727-736
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Received 20 Oct 2018, Accepted 29 Mar 2019, Published online: 22 Apr 2019
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