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Two peptide fractions (P1 and P2) were isolated from Cantonese sausages at different drying periods by ultrafiltration. P1 possessed a stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in the first 18h of drying and a weaker activity during the rest period, comparing with P2. The analysis of amino acid composition indicated that histidine was the major amino acid in both peptide...
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