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Purification and Characterization of an Antioxidant Protein from Fertilized Eggs
Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics indus...
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| Veröffentlicht in: | Korean J Food Sci Anim Resour |
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| Hauptverfasser: | , , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5243964/ https://ncbi.nlm.nih.gov/pubmed/28115891 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.6.791 |
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