The aim of this work was to explore the physicochemical and structural properties. lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat. The results suggested that salting out. protein oxidation and heat treatment were cl... https://parisnaturalfoodes.shop/product-category/pro-biomax-b-complex/