Production and purification of antioxidant peptides from flatfish skin protein hydrolysates
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://link.springer.com/content/pdf/10.1007/s12209-015-2432-x.pdf
Reference29 articles.
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3. Tang X, He Z, Dai Y et al. Peptide fractionation and free radical scavenging activity of zein hydrolysate[J]. Journal of Agricultural and Food Chemistry, 2009, 58(1): 587–593.
4. Himaya S W A, Ryu B M, Ngo D H et al. Peptide isolated from Japanese[J] Agricultural and Food Chemistry, 2012, 60(36): 9112–9119.
5. Bidchol A M, Wilfred A, Abhijna P et al. Free radical scavenging activity of aqueous and ethanolic extract of Brassica oleracea L. var. italica [J]. Food and Bioprocess Technology, 2011, 4(7): 1137–1143.
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates;Journal of Chemistry;2019-10-13
2. Purification and Identification of Antioxidant Peptides from Fermented Fish Sauce (Budu);Journal of Aquatic Food Product Technology;2018-12-27
3. Isolation and Purification of Antioxidant and ACE-Inhibitory Peptides from Yak (Bos grunniens ) Skin;Journal of Food Processing and Preservation;2016-09-21
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