Potential antioxidant peptides in rice wine

Journal of Microbiology and Biotechnology

Volumn 14, Issue 4, 2004, Pages 715-721

  Rhee, Sook Jong ^a   Lee, Chung Yung J ^a   Kim, Mi Ryung ^a   Lee, Cherl Ho ^a  

^a Korea University   (South Korea)

Author keywords

Antioxidant peptide; Rice wine

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; ISOLEUCYLHISTIDYLHISTIDINE; LEUCYLVALYLLYSYLARGINYLPROLINE; LEUCYLVALYLPROLINE; MALONALDEHYDE; PEPTIDE; PEPTIDE DERIVATIVE; SCAVENGER; TERT BUTYL HYDROPEROXIDE; UNCLASSIFIED DRUG; VALYLVALYLHISTIDYLASPARAGINE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ERYTHROCYTE; EVAPORATION; EXTRACTION; EXTRACTIVE FERMENTATION; HUMAN; HUMAN CELL; LOW TEMPERATURE PROCEDURES; OXIDATION; PURIFICATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RICE; SCAVENGING SYSTEM; WINE;

EID: 4444342516     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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