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The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef
Authors:Karolina M Wójciak  Paulina Kęska  Anna Okoń  Elżbieta Solska  Justyna Libera  Zbigniew J Dolatowski
Affiliation:University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
Abstract:
Keywords:uncured beef  acid whey  antioxidant capacity
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