Antioxidant activity of protein hydrolyzates from aquatic species
Author:
Affiliation:
1. ; Department of Biochemistry; Memorial University of Newfoundland; St. John’s Newfoundland A1B 3x9 Canada
2. ; Department of Food Science, Centre for Agrotechnology and Veterninary Science; Polish Academy of Science; Olsztyn Poland
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference18 articles.
1. Antioxidant Effect of Protein Hydrolyzates in a Freeze-Dried Model System;Bishov;J. Food Sci.,1972
2. Antioxidant Effect of Protein Hydrolyzates in Freeze-Dried Model Systems;Bishov;J. Food Sci.,1975
3. The Effect of Some Amino Acids on the Oxidation of Linoleic Acid and Its Methyl Ester;Marcuse;J. Am. Oil Chem. Soc.,1962
4. Certain Amino Acids as Antioxidants in Butter Fat, lzv. Ucheb;Merzametov;Zaved. Pischew. Technol.,1976
5. Methional as an Antioxidant for Vegetable Oils;Sims;J. Am. Oil Chem. Soc.,1977
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