Work

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

Year: 2010

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2010.08.058

Authors: A. Alemán, B. Giménez, E. Pérez-Santin, M.C. Gómez-Guillén, P. Montero

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W1994235482

FWCI: 17.82

Cites: 63

Cited by: 280

Related to: 10