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CyTA - Journal of Food Volume 15, 2017 - Issue 3
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Original Articles

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Efecto de las bacterias probióticas en la actividad antiradical de péptidos aisladas de lomo curado en seco

Anna OkońDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
,
Joanna StadnikDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, PolandCorrespondence[email protected]
&
Zbigniew J. DolatowskiDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Pages 382-390 | Received 03 Aug 2016, Accepted 26 Dec 2016, Published online: 13 Feb 2017

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