Work

Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates

Year: 2005

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2004.11.056

Authors: Senji Sakanaka, Yumi Tachibana

Institution: Prefectural University of Hiroshima

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2021267953

FWCI: 7.528

Cites: 44

Cited by: 193

Related to: 10