Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0515-9.pdf
Reference37 articles.
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4. Chang CY, Wu KC, Chiang SH (2007) Antioxidant properties and protein compositions of porcine hemoglobin hydrolysates. Food Chem 100:1537–1543
5. Chung SK, Osawa T, Kawakishi S (1997) Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotechnol Biochem 61:118–123
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