Antioxidant and enzymes inhibitory properties of Amaranth leaf protein hydrolyzates and ultrafiltration peptide fractions.

Autor: Famuwagun AA; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria., Alashi AM; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada., Gbadamosi OS; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria., Taiwo KA; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria., Oyedele D; Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria., Adebooye OC; Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria., Aluko RE; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.

Publikováno v: Journal of food biochemistry [J Food Biochem] 2021 Mar; Vol. 45 (3), pp. e13396. Date of Electronic Publication: 2020 Jul 21.