| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543264 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Conditions for preparation of peptides are based on QSAR and bioinformatics. ⺠The identity of the peptides is known during purification. ⺠There is no difference between synthetic peptides and purified peptides. ⺠IQW and LKP, but not IRW, are resistant to gastrointestinal enzymatic degradation.
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Authors
Kaustav Majumder, Jianping Wu,