Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates-Reference-Cited by-同舟云学术

Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates

Published:2021-04-02 Issue:6 Volume:9 Page:3059-3070
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Yao Hongliang¹^ORCID,Yang Jiani¹,Zhan Jiajia¹,Lu Qu¹^ORCID,Su Min¹,Jiang Yaojiong¹

Affiliation:

1. Department of Food Science Jinling Institute of Technology Nanjing Jiangsu Province China

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2263

Reference53 articles.

1. The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

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3. Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes

4. Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour

5. State Adminstration for Market Regulation of PRC. & Standardization Adminstration of PRC(2018).Determination of tryptophan in feeds.National standards of PRC.

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