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Volumn 65, Issue 1, 1999, Pages 92-96

Separation and identification of antioxidant peptides from proteolytic digest of dried bonito

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EID: 22644451856     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.65.92     Document Type: Article
Times cited : (23)

References (13)
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    • Ito, N.1    Hirose, M.2    Fukushima, S.3    Tsuda, H.4    Shirai, T.5    Tatematsu, M.6
  • 2
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    • Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: Effect of water activity and coexistence of antioxidants
    • J. Y. Wang, K. Fujimoto, T. Miyazawa, and Y. Endo: Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants. J. Agric. Food Chem., 39, 351-355 (1991).
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    • Japanese source
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    • New Food Industry, 31, 18-22 (1989).
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    • Japanese source
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    • Japanese source
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    • Enhance-ment of antioxidative activity of α-tocopherol and sodium ascorbate using tetrapeptide prepared from bovine serum albumin hydrolysates
    • H. Hatate, Y. Hama, T. Araki, and N. Suzuki: Enhance-ment of antioxidative activity of α-tocopherol and sodium ascorbate using tetrapeptide prepared from bovine serum albumin hydrolysates. Food Sci. Technol. Int. Tokyo, 3, 46-48 (1997).
    • (1997) Food Sci. Technol. Int. Tokyo , vol.3 , pp. 46-48
    • Hatate, H.1    Hama, Y.2    Araki, T.3    Suzuki, N.4
  • 10
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    • Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein
    • H-M. Chen, K. Muramoto, F. Yamauchi, and K. Nokihara: Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J. Agric. Food Chem., 44, 2619-2623 (1996).
    • (1996) J. Agric. Food Chem. , vol.44 , pp. 2619-2623
    • Chen, H.-M.1    Muramoto, K.2    Yamauchi, F.3    Nokihara, K.4
  • 11
    • 51249195026 scopus 로고
    • Stabilization of linoleic acid by arginine and lysine against oxidation
    • R. W. H. Chang and F. M. Linn: Stabilization of linoleic acid by arginine and lysine against oxidation. J. Am. Oil. Chem. Soc., 41, 780 (1964).
    • (1964) J. Am. Oil. Chem. Soc. , vol.41 , pp. 780
    • Chang, R.W.H.1    Linn, F.M.2
  • 12
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    • Autoxidation of methyl linoleate in freeze-dried model systems. III. Effects of added amino acids
    • M. Karel, R. S. Tannenbaum, D. H. Wallage, and H. Maloney: Autoxidation of methyl linoleate in freeze-dried model systems. III. Effects of added amino acids. J. Food Sci., 31, 892-896 (1966).
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    • Karel, M.1    Tannenbaum, R.S.2    Wallage, D.H.3    Maloney, H.4
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    • Lipid hydroperoxide reactivity with proteins and amino acids: A review
    • H. W. Gardner: Lipid hydroperoxide reactivity with proteins and amino acids: A review. J. Agric. Food Chem., 27, 220-229 (1979).
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    • Gardner, H.W.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.