Purification and Identification of Novel Antioxidant Peptides from Enzymatically Hydrolysed Samia ricini Pupae

The emergence of excessive free radicals leads to the destruction of various systems within the body. These free radicals also affect nutritional values, color, taste, and emit an odor akin to rancid food. Most food industries use synthetic antioxidants, such as BHT (butylated hydroxytoluene) or BHA...

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Detalles Bibliográficos
Autores principales: Wongsrangsap, Nattakarn, Chukiatsiri, Suttida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124966/
https://www.ncbi.nlm.nih.gov/pubmed/33946694
http://dx.doi.org/10.3390/molecules26092588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124966/
https://www.ncbi.nlm.nih.gov/pubmed/33946694
http://dx.doi.org/10.3390/molecules26092588

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