Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties - Concepedia

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Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

634

Citations

23

References

2004

Year

Niranjan Rajapakse, Eresha Mendis, Won‐Kyo Jung, Jae‐Young Je, Se‐Kwon Kim

Food Research International

Food ChemistryFood Bioactive CompoundFood FermentationBiochemistryMussel SauceRadical Scavenging PeptideBiotechnologyAntioxidant PropertiesPolyphenolicsHealth Sciences

References

	Year	Citations

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