Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran
Author:
Affiliation:
1. Department of Food Science University of Arkansas Fayetteville Arkansas USA
2. Faculty of Agriculture University of Kufa Kufa Iraq
3. Department of Chemistry and Biochemistry University of Arkansas Fayetteville Arkansas USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12558
Reference56 articles.
1. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent
2. Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions
3. Antioxidant properties of Australian canola meal protein hydrolysates
4. Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran
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