article
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
Food Research International · 2003 · Vol. 36(9-10) · pp. 949–957
Hui-Chun Wu(National Taiwan Ocean University)Hua‐Ming Chen(Tung Fang Design Institute)Chyuan‐Yuan Shiau✉(National Taiwan Ocean University)
Biochemical effects in animalsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityScomberMackerelChemistryHydrolysateFood scienceAmino acidAntioxidantBiochemistryBiologyFishery
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979
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2.74
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22
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References
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Journal of Agricultural and Food Chemistry · 1992 · 3,152 citations
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