| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539529 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Skipjack roe hydrolysate was able to scavenge several radicals. ⺠Interfacial properties of hydrolysate were governed by DH. ⺠Antioxidative peptides had MW of 57.8 and 5.5 kDa.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop Visessanguan, Jianping Wu,