Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes

Author:

Lin Duanquan,Sun Le-Chang,Huo Wei-Sen,Zhang Ling-Jing,Chen Yu-Lei,Miao Song,Cao Min-Jie

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference92 articles.

1. Plantaricin bacteriocins: As safe alternative antimicrobial peptides in food preservation-A review;Abdulhussain Kareem;Journal of Food Safety,2019

2. Bioactive peptides: Synthesis, sources, applications, and proposed mechanisms of action;Akbarian;International Journal of Molecular Sciences,2022

3. Amino acids: A review article;Akram;Journal of Medicinal Plants Research,2011

4. Dietary plant polyphenols: Effects of food processing on their content and bioavailability;Arfaoui;Molecules,2021

5. Traditional fermentation affects the nutraceutical properties of Parkia biglobosa seeds;Arouna;Plant Foods for Human Nutrition,2023

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