Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yijin ZUO"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 419-429 (2023)
Oxidation reaction in food is related to chronic diseases and rancidity, shortening the nutritional value and shelf life of products. In recent advances, the amino acid, sort order and spatial conformation of the antioxidant peptides is wildly report
Externí odkaz:
https://doaj.org/article/6f3f519cd42c4a2c9cacc8e223cc6c06
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 456-468 (2022)
Alginate oligosaccharide (AOS) is a kind of low molecular polymer, which is composed of 2~25 monosaccharides (mannuronic acidandguluronic acid) by glycoside bond. Compared with alginate, AOS, which has the characteristics of low viscosity, good water
Externí odkaz:
https://doaj.org/article/1fb6ebe61898485ba46fe4f38474d9a8
Autor:
Yunhai He, Xinwei Li, Zonghao Liu, Qiukuan Wang, Haihua Cong, Yueyun Ma, Long Wu, Hui Zhou, Ren Dandan, Yijin Zuo
Publikováno v:
Analytical Methods. 13:2405-2414
Peptides found in marine life have various specific activities due to their special growth environment, and there is increasing interest in the isolation and concentration of these biofunctional compounds. In this study, the protein hydrolysate of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c11ebf11d5eee7d5e14ff17c431a48
https://doi.org/10.1039/d1ay00616a
https://doi.org/10.1039/d1ay00616a