Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin
This study aimed to determine the effects of sonication and acid whey maceration on the oxidative stability, antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity of peptides obtained from dry-cured pork loins. The changes in the selected parameters were documented over 7,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/13/4521 |