Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates-Reference-Cited by-同舟云学术

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Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates

Published:2013-12-04 Issue:8 Volume:94 Page:1663-1671
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Khiari Zied¹,Rico Daniel²,Martin-Diana Ana Belen²,Barry-Ryan Catherine¹

Affiliation:

1. School of Food Science and Environmental Health; Dublin Institute of Technology (DIT); Cathal Brugha Street Dublin 1 Ireland

2. Agricultural Technological Institute of Castilla and Leon; Government of Castilla and Leon; Finca Zamaduenas Valladolid Spain

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6476/fullpdf

Reference46 articles.

1. The structural changes of collagen during the leather making process;Reich;J Soc Leather Technol Chem,1999

2. Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products;Šližytė;Process Biochem,2005

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