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

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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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