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Antioxidant activities of a peptide derived from chicken dark meat
Antioxidant activities against hypochlorite ions and peroxyl radicals of a chicken dark meat hydrolysate digested with pepsin were examined with the myoglobin method based on the structure change of myoglobin due to redox reaction with reactive oxygen species (ROS). A peptide that showed strong anti...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4921101/ https://ncbi.nlm.nih.gov/pubmed/27407214 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2233-9 |
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