Antioxidant activity measurement and potential antioxidant peptides exploration from hydrolysates of novel continuous microwave-assisted enzymolysis of the Scomberomorus niphonius protein

Published 2017 View Full Article

Authors

Keywords

Antioxidant peptides, Continuous microwave-assisted enzymatic digestion, Total antioxidant activity, Degree of hydrolysis, Peptide analysis

Journal

FOOD CHEMISTRY

Volume 223, Issue -, Pages 89-95

Publisher

Elsevier BV

Online

2016-12-16

DOI

10.1016/j.foodchem.2016.12.026

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