Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB - Publication - Bridge of Knowledge

Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB

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Authors (2)

Paulina Kęska
Joanna Stadnik prof. dr hab.

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Nutrients no. 10, edition 4,
ISSN: 2072-6643
ISSN:: 2072-6643
Publication year:: 2018
DOI:: Digital Object Identifier (open in new tab) 10.3390/nu10040521
Verified by:: No verification

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