Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus
Author:
Publisher
Springer Science and Business Media LLC
Subject
Health, Toxicology and Mutagenesis,Pollution,Environmental Chemistry,General Medicine
Link
http://link.springer.com/article/10.1007/s11356-017-9671-4/fulltext.html
Reference52 articles.
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4. Arnao MB, Cano A, Acosta M (2001) The hydrophilic and lipophilic contribution to total antioxidant activity. J Food Chem 73:239–244
5. Benjakul S, Morrissey MT (1997) Protein Hydrolysates from Pacific Whiting Solid Wastes. J. Agric. Food Chem. 45(9):3423–3430.
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