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Preparation and Characterization of Antioxidant Peptides from Fermented Goat Placenta
The goat placenta was fermented by Bacillus subtilis and the optimal fermentation parameters of strongest antioxidant capacity of peptides were obtained using response surface methodology (RSM). The effects of fermentation time, initial pH value and glucose content on the 1,1-diphenyl-2-picrylhydraz...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662191/ https://ncbi.nlm.nih.gov/pubmed/26761673 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.6.769 |
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