Publication | Open Access
Tryptophan residue enhances in vitro walnut protein-derived peptides exerting xanthine oxidase inhibition and antioxidant activities
85
Citations
40
References
2019
Year
Food ChemistryNutritionFood Bioactive CompoundBiochemistryMedicineNutraceutical IngredientLipid PeroxidationAntioxidant ActivitiesXanthine Oxidase InhibitionMetabolismTryptophan Residue EnhancesBiomolecular EngineeringOxidative Stress
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