Antioxidant activities of ferrous-chelating peptides isolated from five types of low-value fish protein hydrolysates

Journal of Food Biochemistry

Volumn 38, Issue 6, 2014, Pages 627-633

  Lin, Hui Min ^a,b   Deng, Shang Gui ^b   Huang, Sai Bo ^b  

^a SOUTHWEST UNIVERSITY   (China)

^b ZHEJIANG OCEAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CHELATION; FISH; FOOD PRODUCTS; FREE RADICALS; HYDROLYSIS; PEPTIDES;

ANTI-OXIDANT ACTIVITIES; CHELATING PEPTIDES; FISH PROTEIN HYDROLYSATE; HYDROLYSIS DEGREE; HYDROXYL RADICALS; NATURAL ANTIOXIDANTS; SCAVENGING ACTIVITIES;

IRON COMPOUNDS;

EID: 84916199858     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12103     Document Type: Article

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