Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

  1. Alemán, A.
  2. Giménez, B.
  3. Pérez-Santin, E.
  4. Gómez-Guillén, M.C.
  5. Montero, P.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 125

Zenbakia: 2

Orrialdeak: 334-341

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.08.058 GOOGLE SCHOLAR
Datuen iturria: Scopus