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Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Food Research International · 2004 · Vol. 38(2) · pp. 175–182
Niranjan RajapakseEresha MendisWon‐Kyo JungJae‐Young JeSe‐Kwon Kim✉
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Protein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsAquaculture Nutrition and GrowthChemistryAntioxidantScavengingMytilusDPPHRadicalPeptideChromatographyMusselSuperoxide
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636
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2.52
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27
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89%
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References
ESR study on the structure–antioxidant activity relationship of tea catechins and their epimers
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Journal of Agricultural and Food Chemistry · 1990 · 1,216 citations
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Journal of Immunological Methods · 1989 · 3,501 citations
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