Purification and characterisation of a novel antioxidant peptide from porcine haemoglobin hydrolysate
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02820.x/fullpdf
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3. Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga, Ecklonia cava;Athukorala;Food and Chemical Toxicology,2006
4. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases;Bougatef;Food Chemistry,2009
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