Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)-Reference-Cited by-同舟云学术

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Published:2003-01 Issue:9-10 Volume:36 Page:949-957
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Hui-Chun,Chen Hua-Ming,Shiau Chyuan-Yuan

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

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5. Antioxidative properties of histidine-containing dipeptides from skeletal muscles of vertebrates;Boldyrev;Comparative Biochemistry and Physiology,1988

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