Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 216-220

  Lee, Seung Jae ^a   Kim, Eun Kyung ^a   Hwang, Jin Woo ^a   Oh, Hyun Jung ^a   Cheong, Sun Hee ^a   Moon, Sang Ho ^a   Jeon, Byong Tae ^a   Lee, Sang Moo ^b   Park, Pyo Jam ^a  

^a Konkuk University   (South Korea)

^b Kyungpook National University   (South Korea)

Author keywords

Antioxidative peptide; Duck processing by product; Enzymatic hydrolysis; Hydroxyl radical

Indexed keywords

ASPARTYLVALYLCYSTEINYLGLYCYLARGINYLASPARTYLVALYLASPARAGINYLGLYCYLTYROSINE; HYDROGEN PEROXIDE; HYDROLASE; PEPSIN A; PEPTIDE DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DNA DAMAGE; DRUG ANALYSIS; DRUG HYDROLYSIS; DRUG PURIFICATION; DUCK; ELECTRON SPIN RESONANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN;

EID: 77953292323     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.001     Document Type: Article

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