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Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique
In this study, proteins from Thai brown rice (Khao Dawk Mali 105) were separated into albumin (2.18 %), globulin (3.98 %), glutelin (84.23 %), and prolamin (9.61 %) fractions, and were hydrolysed with various bromelain concentrations and hydrolysis times. Liquid chromatography-electrospray ionizatio...
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| Publicat a: | Process Biochem |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6481950/ https://ncbi.nlm.nih.gov/pubmed/31031560 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.procbio.2018.03.024 |
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