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Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins

Yousr, M and Howell, N (2015) Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 16 (12). pp. 29161-29178.

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Item Type: Article
Authors :
NameEmailORCID
Yousr, MUNSPECIFIEDUNSPECIFIED
Howell, Nn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 December 2015
Identification Number : https://doi.org/10.3390/ijms161226155
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Biochemistry & Molecular Biology, Chemistry, Multidisciplinary, Chemistry, egg yolk peptides, antioxidant activity, DPPH (1,1-Diphenyl-2-Picrylhydrazyl), hydroxyl radical, chelating activity, malondialdehyde, ACE inhibition, PERFORMANCE LIQUID-CHROMATOGRAPHY, BUTYLATED HYDROXYANISOLE, FUNCTIONAL-PROPERTIES, FOOD PROTEINS, ANGIOTENSIN, HYDROLYSATE, PURIFICATION, OXIDATION, IDENTIFICATION, CYTOTOXICITY
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:44
Last Modified : 17 May 2017 14:52
URI: http://epubs.surrey.ac.uk/id/eprint/828986

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