Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size-Reference-Cited by-同舟云学术

Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size

Published:2018-04-27 Issue:8 Volume:95 Page:1105-1118
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Nwachukwu Ifeanyi D.¹²,Aluko Rotimi E.¹²

Affiliation:

1. Department of Food and Human Nutritional Sciences; University of Manitoba, 190 Dysart Road; Winnipeg Manitoba R3T 2N2 Canada

2. Faculty of Agricultural and Food Sciences, The Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba, 196 Innovation Drive; Winnipeg Manitoba R3T 2N2 Canada

Funder

Canadian Institutes of Health Research

Manitoba Agri-Food Research and Development Initiative

Cette recherche a été financée par le Conseil de recherches en sciences naturelles et en génie du Canada

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aocs.12042/fullpdf

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