Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)

In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the...

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Detalles Bibliográficos
Autores principales: Song, Ru, Wei, Rongbian, Zhang, Bin, Yang, Zuisu, Wang, Dongfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3131565/
https://www.ncbi.nlm.nih.gov/pubmed/21747752
http://dx.doi.org/10.3390/md9061142

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3131565/
https://www.ncbi.nlm.nih.gov/pubmed/21747752
http://dx.doi.org/10.3390/md9061142

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