Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Liu, Yuanyuan ^a   Wan, Siyuan ^b   Liu, Jun ^b   Zou, Yuxiao ^b   Liao, Sentai ^a,b  

^a GUANGDONG OCEAN UNIVERSITY   (China)

^b Agricultural Sciences Key Laboratory of Functional Foods   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; FOOD PROCESSING; FOOD STORAGE; HYDROLYSIS; MOLECULAR WEIGHT DISTRIBUTION; PEPTIDES; PROTEINS; SILK; STABILITY; ULTRAFILTRATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPONENTS; ANTIOXIDANT PEPTIDES; COMPREHENSIVE UTILIZATIONS; FERMENTATION TECHNOLOGIES; GASTROINTESTINAL DIGESTION; RESOURCE UTILIZATIONS; ULTRAFILTRATION TECHNOLOGY;

ANTIOXIDANTS;

EID: 85011571480     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13081     Document Type: Article

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