Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu-Reference-Cited by-同舟云学术

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

Published:2019-10-08 Issue:1 Volume:100 Page:59-73
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jiang Yunsong¹²^ORCID,Sun Jinyuan¹²^ORCID,Yin Zhongtian¹²,Li Hehe¹²,Sun Xiaotao¹²,Zheng Fuping¹²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University, Department of Applied Chemisty Beijing China

2. Beijing Laboratory for Food Quality and SafetyBeijing Technology and Business University, Department of Applied Chemistry Beijing China

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9994

Reference60 articles.

1. Prediction of Binding Energy of Keap1 Interaction Motifs in the Nrf2 Antioxidant Pathway and Design of Potential High-Affinity Peptides