Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins
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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.
Full text not available from this repository.Item Type: | Article | |||||||||
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Divisions : | Surrey research (other units) | |||||||||
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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 | |||||||||
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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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