In Vivo/In Vitro Properties of Novel Antioxidant Peptide from Pinctada fucata-Reference-Cited by-同舟云学术

In Vivo/In Vitro Properties of Novel Antioxidant Peptide from Pinctada fucata

Published:2021-01-28 Issue:1 Volume:31 Page:33-42
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Ma Yongkai¹²,Huang Kehui³,Wu Yanyan¹⁴

Affiliation:

1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou 510300, P. R. China

2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China

3. Guangzhou Maritime University, Guangzhou 510725, P.R. China

4. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang, P.R. China

Funder

China Agriculture Research System

National Key R&D Program of China

Central Public-interest Scientific Institution Basal Research Fund, South China Sea Fisheries Research Institute, CAFS

Special Scientific Research Funds for Central Non-profit Institutes, Chinese Academy of Fishery Sciences

Promoting High-Quality Economic Development in Guangdong Province

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference38 articles.

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2. Cellular Antioxidant Activity of Common Fruits

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4. Aziz M, Karboune S. 2018. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: a review. Crit. Rev. Food Sci. Nut. 58: 486-511.

5. Bioactive peptides as natural antioxidants in food products – A review

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