Isolation and identification of antioxidative peptides from peptic hydrolysates of half-fin anchovy (Setipinna taty)

LWT

Volumn 60, Issue 1, 2015, Pages 221-229

  Song, Ru ^a   Wei, Rong bian ^a   Ruan, Guang qiang ^a   Luo, Hong yu ^a  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

Author keywords

Antioxidative peptide; Half fin anchovy; Peptic hydrolysates; Purification; Synergistic effect

Indexed keywords

ANTIOXIDANTS; CHROMATOGRAPHY; FINS (HEAT EXCHANGE); ION EXCHANGE; PURIFICATION;

ANTI OXIDATIVE ACTIVITY; ANTIOXIDATIVE PEPTIDES; DPPH RADICAL SCAVENGING ACTIVITIES; HALF-FIN ANCHOVY; ISOLATION AND IDENTIFICATION; PEPTIC HYDROLYSATES; SCAVENGING ACTIVITIES; SYNERGISTIC EFFECT;

PEPTIDES;

ENGRAULIDAE; SETIPINNA TATY;

EID: 84921952198     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.043     Document Type: Article

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