Work

Antioxidant capacity of Mexican chia (Salvia hispanica L.) protein hydrolyzates

Year: 2017

Type: article

Source: Journal of Food Measurement & Characterization

DOI: 10.1007/s11694-017-9644-9

Authors: Yasser Chim-Chi, Santiago Gallegos-Tintoré, Cristian Jiménez-Martínez, Gloria Dávila-Ortiz, Luis Chel-Guerrero

Institutions: Instituto Politécnico Nacional, Autonomous University of Yucatán

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2763599792

FWCI: 1.977

Cites: 47

Cited by: 28

Related to: 10