Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate
Author:
Funder
National first-class discipline program of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01613-0.pdf
Reference51 articles.
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3. Böcker U, Wubshet SG, Lindberg D, Afseth NK. Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions. Analyst. 142(15): 2812-2818 (2017)
4. Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72(1-2): 248-254 (1976)
5. Carrasco-Castilla J, Hernández-Álvarez AJ, Jiménez-Martínez C, et al. Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates. Food Chemistry. 135(3): 1789-1795 (2012)
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