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Antioxidant properties of porcine liver proteins hydrolyzed using Monascus purpureus
In this study, the antioxidant activities of porcine liver proteins, hydrolyzed using Alcalase(®), papain, pepsin, or a microbial suspension of Monascus purpureus (APLH, PaPLH, PePLH, and MPLH, respectively), were investigated. The results indicated that the yield and degree of hydrolysis (DH) of hy...
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| Vydáno v: | Food Sci Biotechnol |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
The Korean Society of Food Science and Technology
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049789/ https://ncbi.nlm.nih.gov/pubmed/30263655 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0166-3 |
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