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Preparation and Characterization of Antioxidant Peptides from Fermented Goat Placenta

The goat placenta was fermented by Bacillus subtilis and the optimal fermentation parameters of strongest antioxidant capacity of peptides were obtained using response surface methodology (RSM). The effects of fermentation time, initial pH value and glucose content on the 1,1-diphenyl-2-picrylhydraz...

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Detalles Bibliográficos
Autores principales:	Hou, Yinchen, Zhou, Jiejing, Liu, Wangwang, Cheng, Yongxia, Wu, Li, Yang, Gongming
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662191/ https://www.ncbi.nlm.nih.gov/pubmed/26761673 http://dx.doi.org/10.5851/kosfa.2014.34.6.769

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