Work

Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin

Year: 2019

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2018.1524363

Authors: Shuzheng Cheng, Maolin Tu, Hanxiong Liu, Guanghua Zhao, Ming Du

Institutions: Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Dalian Polytechnic University, Harbin Institute of Technology

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: National Natural Science Foundation of China

Awards: G1320440043, 热加工诱导食源铁储藏蛋白结构变化及对其铁吸收机制的影响, G7687216194

OpenAlex ID: W2913200941

FWCI: 1.076

Cites: 144

Cited by: 71

Related to: 10