Structural and functional properties of food protein-derived antioxidant peptides
Author:
Affiliation:
1. Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Canada
2. Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12761/fullpdf
Reference93 articles.
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2. Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions;Ajibola;International Journal of Molecular Sciences,2011
3. Antioxidant properties of Australian canola meal protein hydrolysates;Alashi;Food Chemistry,2014
4. Bioactive Peptides
5. Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris;Alzahrani;International Journal of Food Science & Technology,2018
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