Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

Published 2010 View Full Article

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Title
Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 125, Issue 2, Pages 334-341
Publisher
Elsevier BV
Online
2010-09-01
DOI
10.1016/j.foodchem.2010.08.058

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