Antioxidant Peptides from the Protein Hydrolysate of Spanish Mackerel (Scomberomorous niphonius) Muscle by in Vitro Gastrointestinal Digestion and Their In Vitro Activities

For the full use of Spanish mackerel (Scomberomorous niphonius) muscle to produce antioxidant peptides, the proteins of Spanish mackerel muscle were separately hydrolyzed under five kinds of enzymes and in vitro gastrointestinal digestion, and antioxidant peptides were isolated from the protein hydr...

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Detalles Bibliográficos
Autores principales: Zhao, Guo-Xu, Yang, Xiu-Rong, Wang, Yu-Mei, Zhao, Yu-Qin, Chi, Chang-Feng, Wang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780850/
https://www.ncbi.nlm.nih.gov/pubmed/31547415
http://dx.doi.org/10.3390/md17090531

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780850/
https://www.ncbi.nlm.nih.gov/pubmed/31547415
http://dx.doi.org/10.3390/md17090531

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