Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile‐Pro‐Pro and Val‐Pro‐Pro-Reference-Cited by-同舟云学术

Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile‐Pro‐Pro and Val‐Pro‐Pro

Published:2019-06-06 Issue:4 Volume:18 Page:1097-1110
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Li Shanshan¹²³^ORCID,Bu Tingting¹²³,Zheng Jiexia¹²³,Liu Ling¹²³,He Guoqing¹²³,Wu Jianping³⁴

Affiliation:

1. Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food ScienceZhejiang Univ. 866 Yuhangtang Road Hangzhou 310058 China

2. Ningbo Research Inst.Zhejiang Univ. Ningbo 315100 China

3. ZJU‐UA Joint Lab for Molecular Nutrition and Bioactive PeptidesCollege of Biosystems Engineering and Food ScienceZhejiang Univ. Hangzhou 310058 China

4. Dept. of AgriculturalFood and Nutritional Science, 4–10 Ag/For BuildingUniv. of Alberta Edmonton Alberta T6G 2P5 Canada

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12457

Reference158 articles.

1. Bioactive Peptides of Buffalo, Camel, Goat, Sheep, Mare, and Yak Milks and Milk Products