Comparison of Antioxidant Activities of the Enzymatic Hydrolysate Fractions derived from Oilseed Meals
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Resource Science Research Institute, Kongju National University
Subject
Religious studies,Cultural Studies
Link
http://www.ersr.org/download/download_pdf?doi=10.52346/rsr.2023.5.2.61
Reference40 articles.
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3. Athukorala Y, Kim KN, Jeon YJ. 2006. Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga, Ecklonia cava. Food Chem Toxicol 44:1065- 1074. 10.1016/j.fct.2006.01.011 16516367
4. Avilés-Gaxiola S, Chuck-Hernández C, Serna Saldívar SO. 2018. Inactivation methods of trypsin inhibitor in legumes: A review. J Food Sci 83:17-29. 10.1111/1750-3841.13985 29210451
5. Chen N, Yang H, Sun Y, Niu J, Liu S. 2012. Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates. Peptides 38:344-349. 10.1016/j.peptides.2012.09.017 23022588
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