Author:
Ma Yuanyuan,Xiong Youling L.,Zhai Jianjun,Zhu Haining,Dziubla Thomas
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
1. Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins (p. 427). New York, NY: Elsevier Applied Science.
2. Differences in the reducing power along the rat GI tract: Lower antioxidant capacity of the colon;Blau;Molecular and Cellular Biochemistry,1999
3. Carnosine and related compounds: Antioxidant dipeptides;Boldyrev,2002
4. Effect of oral iron supplementation on oxidative stress and colonic inflammation in rats with induced coilitis;Carrier;Alimentary Pharmacology and Therapeutics,2001
5. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein;Chen;Journal of Agricultural and Food Chemistry,1996
Cited by
116 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