Purification and Characterization of an Antioxidant Protein from Fertilized Eggs-Reference-Cited by-同舟云学术

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Purification and Characterization of an Antioxidant Protein from Fertilized Eggs

Published:2016-12-31 Issue:6 Volume:36 Page:791-798
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Yang Shaohua,Tang Zhengjiang,Tang ShanShan,Zhang Tingfang,Tang Fei,Wu Yu,Wang Ying,Wang Lu Lu,Liu Guoqing

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201606776008137.pdf

Reference29 articles.

1. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

2. Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates

3. Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

4. Purification and characterization of a natural antioxidant peptide from fertilized eggs

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3. Proteomic analysis of liver tissues in chicken embryo at Day 16 and Day 20 reveals antioxidant mechanisms;Journal of Proteomics;2021-07

4. In vitro Antioxidant Effects of Porphyra haitanensis Peptides on H2O2-Induced Damage in HepG2 Cells;Journal of Ocean University of China;2021-03-08

5. Current Trends in Protein Purification : A Review;International Journal of Scientific Research in Science and Technology;2020-11-25

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