Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro-Reference-Cited by-同舟云学术

Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro

Published:2021-05 Issue: Volume:344 Page:128566
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Zixu,Liu Xiaoyang^ORCID,Xie Hongkai,Liu Ziqiang,Rakariyatham Kanyasiri,Yu Chenxu,Shahidi Fereidoon^ORCID,Zhou Dayong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Chinese Standard GB5009.124-2016. (2016). Method for determination of amino acids in foods. Beijing, China: Standards Press of China.

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