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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

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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

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

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

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

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

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