Ultra-high-pressure processing improves proteolysis and release of bioactive peptides with activation activities on alcohol metabolic enzymes in vitro from mushroom foot protein

Title
Ultra-high-pressure processing improves proteolysis and release of bioactive peptides with activation activities on alcohol metabolic enzymes in vitro from mushroom foot protein
Authors
Keywords
Mushroom, Bioactive peptide, Ultra-high-pressure processing, ADH, ALDH
Journal
FOOD CHEMISTRY
Volume 231, Issue -, Pages 25-32
Publisher
Elsevier BV
Online
2017-03-14
DOI
10.1016/j.foodchem.2017.03.058

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