Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleAntioxidant activity of pickled sauced meat before and after cooking and in vitro gastrointestinal digestion.AuthorsWang, Le; Li, Xiang; Liu, Wenying; Jia, Xiaoyun; Wang, Shouwei; Qiao, Xiaoling; Cheng, XiaoyuPublicationJournal of Food Processing & Preservation, 2021, Vol 45, Issue 1, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.14922