Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion
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Title
Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion
Authors
Keywords
Antioxidant peptides, Ultrafiltration, LC–ESI–MS/MS, Gastrointestinal digestion
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2018-07-07
DOI
10.1007/s13197-018-3274-z
References
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