Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products-Reference-Cited by-同舟云学术

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Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

Published:2010-11 Issue:2 Volume:123 Page:216-220
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lee Seung-Jae,Kim Eun-Kyung,Hwang Jin-Woo,Oh Hyun-Jung,Cheong Sun-Hee,Moon Sang-Ho,Jeon Byong-Tae,Lee Sang Moo,Park Pyo-Jam

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Antioxidant activity and water-holding capacity of canola protein hydrolysates;Cumby;Food Chemistry,2008

2. The significance of peptides in clinical nutrition;Grimble;Annual Review of Nutrition,1994

3. Antioxidant activities of enzymatic extracts from brown seaweeds;Heo;Bioresource Technology,2005

4. Natural antioxidant extracts from fenugreek (Trigonella foenumgraecum) for ground beef patties;Hettiarachchy;Journal of Food Science,1996

5. Riboflavin-sensitized photo oxidation of ascorbic acid: Kinetics and amino acid effects;Jung;Food Chemistry,1995

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