HIGHLIGHTS
- who: Rongyu Zang et al. from the College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China have published the article: Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 21/09/2021
- what: The aim of this investigation was to examine the impact of nitrite supplementation on the concentration antioxidant properties and species of antioxidant peptides in fermented sausages. The aim of this step was to compute protein concentration via an absorption value against a calibration curve plot, using bovine serum . . .
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