Study of low molecular weight peptides (3 less than kDa) by RP-HPLC in Iberian chorizo, their antioxidative power and effect in oxidative stability of the products

Study of low molecular weight peptides (3 less than kDa) by RP-HPLC in Iberian chorizo, their antioxidative power and effect in oxidative stability of the products
M.L. Timón, J.M. Broncano, E.J. Galea, A.I. Andrés and M.J. Petrón