Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

Authors: Haizhou Wu, Wenjing Yan, Hong Zhuang, Mingming Huang, Jianying Zhao, Jianhao Zhang

Journal: Food Chemistry

Published: 8 January 2016 · Vol. 201, 237–242

Article: Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl