Isolation, identification and activity analysis of antioxidant peptides from rice wine lees
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02244-5.pdf
Reference32 articles.
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3. M. Tu, S. Cheng, W. Lu, M. Du, TrAC, Trends Anal. Chem. (2018). https://doi.org/10.1016/j.trac.2018.04.005
4. J.M. Lorenzo, P.E.S. Munekata, B. Gómez, F.J. Barba, L. Mora, C. Pérez-Santaescolástica, F. Toldrá, Trends Food Sci. Technol. (2018). https://doi.org/10.1016/j.tifs.2018.07.003
5. S. Sharma, H.N. Verma, N.K. Sharma, Int. J. Pept. (2014). https://doi.org/10.1155/2014/156060
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