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
Divisions :	Surrey research (other units)
Authors :	Name Email ORCID Yousr, M Howell, N n.howell@surrey.ac.uk
Date :	1 December 2015
DOI :	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 :	Author
Depositing User :	Symplectic Elements
Date Deposited :	17 May 2017 10:44
Last Modified :	24 Jan 2020 19:56
URI:	http://epubs.surrey.ac.uk/id/eprint/828986

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