Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin-Reference-Cited by-同舟云学术

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Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin

Published:2015-06 Issue: Volume:16 Page:234-242
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Cai Luyun,Wu Xiaosa,Zhang Yuhao,Li Xiuxia,Ma Shuai,Li Jianrong

Funder

National Natural Science Foundation of China

National Key Technologies R&D Program of China during the 12th Five-Year Plan Period

Doctoral Program of Higher Education of China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference37 articles.

1. Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion;Ahn;Food Chemistry,2014

2. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins;Bougatef;Food Chemistry,2010

3. The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin;Cai;Journal of Food Science and Technology,2014

4. Purification and identification of antioxidant peptides from egg white protein hydrolysate;Chen;Amino Acids,2012

5. Isolation and characterization of three antioxidant pentapeptides from protein hydrolysate of monkfish (Lophius litulon) muscle;Chi;Food Research International,2014

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