Functionality and antioxidant properties of tilapia (Oreochromis niloticus) as influenced by the degree of hydrolysis.
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Antioxidative peptides derived from enzyme hydrolysis of bone collagen after microwave assisted acid pre-treatment and nitrogen protection.Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis.Bioactive peptides and depsipeptides with anticancer potential: sources from marine animalsAntioxidant capacity of hydrolyzed porcine tissues.Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies.Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates.Polysaccharides from Trichosanthes Fructus via Ultrasound-Assisted Enzymatic Extraction Using Response Surface Methodology.Influence of gas-liquid two-phase flow on angiotensin-I converting enzyme inhibitory peptides separation by ultra-filtration.Characterization, Preparation, and Purification of Marine Bioactive Peptides.PH levels effect on functional properties of different molecular weight eel ( sp.) protein hydrolysate
P2860
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P2860
Functionality and antioxidant properties of tilapia (Oreochromis niloticus) as influenced by the degree of hydrolysis.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Functionality and antioxidant ...... d by the degree of hydrolysis.
@en
type
label
Functionality and antioxidant ...... d by the degree of hydrolysis.
@en
prefLabel
Functionality and antioxidant ...... d by the degree of hydrolysis.
@en
P2093
P2860
P356
P1476
Functionality and antioxidant ...... d by the degree of hydrolysis.
@en
P2093
Betty Mabel Foh
Issoufou Amadou
Mohamed Beva Kelfala Foh
Mohamed Tabita Kamara
Wenshui Xia
P2860
P304
P356
10.3390/IJMS11041851
P407
P577
2010-04-26T00:00:00Z