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Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.206
Abstract: This study was conducted to identify and characterize antioxidant peptides from the alcalase hydrolysate of the blue-spotted stingray. Purification steps guided by ABTS cation radical (ABTS+) scavenging assay and de novo peptide sequencing produced two…
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Keywords:
simulated gastrointestinal;
hydrolysate blue;
antioxidant peptides;
blue spotted ... See more keywords