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The antioxidant properties of low‐molecular‐weight peptides (<3.5 kDa) obtained from the dry‐cured pork loins inoculated with probiotic and potentially probiotic lactic acid bacterial strains were tested after two‐stage enzymatic hydrolysis under in vitro conditions. The water soluble fraction (WSF) was found to be a better substrate for enzymatic hydrolysis by proteolytic enzymes, especially when...
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