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Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution
The antioxidative capacity of six different tissue hydrolysates (porcine colon, heart and neck and bovine lung, kidney and pancreas) were tested by three different assays monitoring iron chelation, ABTS radical scavenging and inhibition of lipid oxidation in emulsions, respectively. The hydrolysates...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573118/ https://ncbi.nlm.nih.gov/pubmed/26396396 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1745-z |
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