Antioxidant properties of salmon (Salmo salarL.) protein fraction hydrolysates revealed following theirex vivodigestion andin vitrohydrolysis

scientific article published on 24 September 2015

Antioxidant properties of salmon (Salmo salarL.) protein fraction hydrolysates revealed following theirex vivodigestion andin vitrohydrolysis is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1002/JSFA.7441
P698PubMed publication ID26332692

P50authorMałgorzata DarewiczQ47396482
Justyna Borawska-DziadkiewiczQ51322733
P2093author name stringGerd E Vegarud
Monika Pliszka
P433issue8
P407language of work or nameEnglishQ1860
P921main subjectAtlantic salmonQ188879
P304page(s)2764-2772
P577publication date2015-09-24
P1433published inJournal of the Science of Food and AgricultureQ2740606
P1476titleAntioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis
P478volume96

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cites work (P2860)
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Q39093297Is angiotensin-(3-4) (Val-Tyr), the shortest angiotensin II-derived peptide, opening new vistas on the renin-angiotensin system?
Q99590918Optimization of Extraction of Bioactive Peptides from Monkfish (Lophius litulon) and Characterization of Their Role in H2O2-Induced Lesion
Q37615087Optimization of the Extraction and Stability of Antioxidative Peptides from Mackerel (Pneumatophorus japonicus) Protein.
Q65001439Preparation and Identification of Antioxidative Peptides from Pacific Herring (Clupea pallasii) Protein.
Q64250184Protein Hydrolysate from , Armoured Catfish, with High Antioxidant Activity

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