Chromatographic Separation and Tandem MS Identification of Active Peptides in Potato Protein Hydrolysate That Inhibit Autoxidation of Soybean Oil-in-Water Emulsions
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101556n
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1. Antioxidant and Bile Acid Binding Activity of Buckwheat Protein in Vitro Digests
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4. Antioxidant Activity of Some Protein Hydrolysates and Their Fractions with Different Isoelectric Points
5. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
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