Work

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

Year: 2008

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2008.08.007

Authors: Lijun You, Mouming Zhao, Chun Cui, Haifeng Zhao, Bao Yang

Institutions: South China University of Technology, Chinese Academy of Sciences, South China Botanical Garden

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Key Technologies Research and Development Program, National Key Research and Development Program of China

OpenAlex ID: W2009214361

FWCI: 11.49

Cites: 34

Cited by: 282

Related to: 10