Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate-Reference-Cited by-同舟云学术

Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate

Published:2022-01 Issue: Volume:153 Page:112414
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Garzón Antonela G.^ORCID,Veras Flávio F.^ORCID,Brandelli Adriano^ORCID,Drago Silvina R.

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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5. Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate;Alemán;Food Chemistry,2011

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