Work

Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems

Year: 2006

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2006.04.024

Authors: J WANG, M ZHAO, Q ZHAO, Y JIANG

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: Ministry of Science and Technology of the People's Republic of China, South China University of Technology

OpenAlex ID: W2043997335

FWCI: 9.357

Cites: 28

Cited by: 212

Related to: 9