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1 Ergebnisse
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Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidan..:
Annick Arcelle Pougoue Ngueukam
;
Mathilde Julie Klang
;
Ronice Zokou
...
https://www.mdpi.com/2304-8158/12/18/3498. , 2023
Link:
https://doi.org/10.3390/foods12183498
RT Journal T1
Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b5be8f12f3af44fba1be7fb1346b3caa&Exemplar=1&LAN=DE A1 Annick Arcelle Pougoue Ngueukam A1 Mathilde Julie Klang A1 Ronice Zokou A1 Gires Teboukeu Boungo A1 Fabrice Djikeng Tonfack A1 Barakat Koyinsola Azeez A1 Hilaire Macaire Womeni A1 Apollinaire Tsopmo PB MDPI AG YR 2023 K1 antioxidants K1 protein hydrolysates K1 palm olein K1 oxidation K1 malondialdehyde K1 carbonyls K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/18/3498 LK http://dx.doi.org/https://doi.org/10.3390/foods12183498 DO https://doi.org/10.3390/foods12183498 SF ELIB - SuUB Bremen
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