Reducing, Radical Scavenging, and Chelation Properties of Fermented Soy Protein Meal Hydrolysate byLactobacillus plantarumLP6
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910903312502
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1. Evaluation of the antiradical and antioxidant potential of grape extracts
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4. Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability
5. Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein
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