| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540775 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Germination and hydrolysis formed soybean bioactive peptides. ⺠Soybean peptides had potent anti-oxidant and anti-inflammatory properties. ⺠Important to develop new ingredients that inhibit inflammatory response.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Gabriela Vernaza, Vermont P. Dia, Elvira Gonzalez de Mejia, Yoon Kil Chang,