Author:
Sangsawad Papungkorn,Roytrakul Sittiruk,Yongsawatdigul Jirawat
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference38 articles.
1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979
2. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012
3. Antihypertensive peptides of animal origin: A review;Bhat;Critical Reviews in Food Science and Nutrition,2017
4. Dietary bioactive peptides: Human studies;Bouglé;Critical Reviews in Food Science and Nutrition,2017
5. Uniprotkb/swiss-prot;Boutet;Plant Bioinformatics: Methods and Protocols,2007
Cited by
72 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献