Work

Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Year: 2004

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2004.10.002

Authors: Niranjan Rajapakse, Eresha Mendis, Won-Kyo Jung, Jae-Young Je, Se-Kwon Kim

Institution: Pukyong National University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Good health and well-being

Open Access status: closed

OpenAlex ID: W2081935293

FWCI: 8.12

Cites: 25

Cited by: 649

Related to: 10