研究论文
Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham
Jingyun Wang, Mei-ting Guo, Qingling Wang, Juan Dong, Shiling Lü, Bing Lyu, Xuelian Ma
Shihezi University
来源Food Research International
年份2021
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学术脉络
学科主题
生物医学Protein Hydrolysis and Bioactive Peptides
Meat and Animal Product Quality · Insect Utilization and Effects
参考文献 46
Activity of cathepsin D as affected by chemical and physical dry-curing parameters
被引 53El�as Rico, Fidel Toldr�, Jos� Flores · European Food Research and Technology · 1990
Purification and identification of antioxidative peptides from dry-cured Xuanwei ham
被引 130Lujuan Xing, Ya-ya Hu, Hongyan Hu · Food Chemistry · 2015
Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein
被引 248Ladda Sangduean Wattanasiritham, Chockchai Theerakulkait, Samanthi Wickramasekara · Food Chemistry · 2015
此处列出前 3 条
引用本文 45
Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability
被引 162Yongsheng Zhu, Fei Lao, Xin Pan · Biomolecules · 2022
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
被引 115Daixun Wang, Feng Cheng, Yi Wang · Foods · 2022
UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing
被引 114Xin Guo, Shi Di, Chengjiang Liu · Food Chemistry · 2021
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