Scavenging and anti-fatigue activity of fermented defatted soybean peptides

European Food Research and Technology

Volumn 226, Issue 3, 2008, Pages 415-421

  Yu, Bo ^a,b   Lu, Zhao Xin ^a   Bie, Xiao Mei ^a   Lu, Feng Xia ^a   Huang, Xian Qing ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NANCHANG UNIVERSITY   (China)

Author keywords

Anti fatigue; Bacillus subtilis; Defatted soybean meal; Fermentation; Radical scavenging; Soybean peptides

Indexed keywords

AGRICULTURAL PRODUCTS; BIOACTIVITY; CONCENTRATION (PROCESS); FERMENTATION; GEL PERMEATION CHROMATOGRAPHY;

DEFATTED SOYBEAN MEAL; RADICAL SCAVENGING; SOYBEAN PEPTIDES;

PEPTIDES;

BACILLUS SUBTILIS; GLYCINE MAX; MUS;

EID: 38049120178     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0552-1     Document Type: Article

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