Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white - BSI

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Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white

On May 11, 2015February 7, 2017By BSIIn User Publications

Nimalaratne, C., et al. Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white. Food Chemistry. 188, 467-72. 11/05/2015.

Synapsin Determines Memory Strength after Punishment- and Relief-LearningEnzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto)

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