Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion
Release time:2024-01-01Hits:
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Impact Factor:
1.774
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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Co-author:
刘冬梅,陈星,黄明,周光宏
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Correspondence Author:
HM
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Document Code:
kqrksh56iuhmakbn00gkck4f7cbqgwfm
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Volume:
22
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Issue:
1
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Page Number:
727-736
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Translation or Not:
no
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Date of Publication:
2019-01-01
