Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase-Reference-Cited by-同舟云学术

Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase

Published:2010-03 Issue:2 Volume:43 Page:285-290
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hwang Jean-Yu,Shyu Yung-Shin,Wang Yuh-Tai,Hsu Cheng-Kuang

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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4. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis;Davalos;Journal of Food Protection,2004

5. Role of ferritin as a lipid oxidation catalyst in muscle food;Decker;Journal of Agricultural and Food Chemistry,1990

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