Work

Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process

Year: 2014

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2014.09.023

Authors: Sami Saidi, André Deratani, Marie-Pierre Belleville, Raja Ben Amar

Institutions: École Nationale Supérieure de Chimie de Montpellier, Centre National de la Recherche Scientifique, University of Sfax, Institut Européen des Membranes, Université Montpellier 2, Faculty of Sciences of Sfax

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: W1972181794

FWCI: 9.37

Cites: 51

Cited by: 124

Related to: 10