Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef - Publication - Bridge of Knowledge

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

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Authors (3)

Paulina Kęska
Karolina Wójciak
Joanna Stadnik prof. dr hab.

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Biomolecules no. 9, edition 10,
ISSN: 2218-273X
ISSN:: 2218-273X
Publication year:: 2019
DOI:: Digital Object Identifier (open in new tab) 10.3390/biom9100614
Verified by:: No verification

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