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40 та иш

Иш: Isolation and Identification of Three Novel Antioxidant Peptides from the Bactrian Camel Milk Hydrolysates

  1. Use of a free radical method to evaluate antioxidant activity

    Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset

    Мақола19959 иқтибос
    ABI

  2. Compositional, technological and nutritional aspects of dromedary camel milk

    Omar A. Al haj, Hamad A. Al Kanhal

    Мақола20103 иқтибос
    ABI

  3. Improved Method for Determining Food Protein Degree of Hydrolysis

    Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann

    Мақола20013 иқтибос
    ABI

  4. Handbook of Milk of Non‐Bovine Mammals

    Китоб20062 иқтибос
    ABI

  5. Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

    Frank Church, Harold E. Swaisgood, David H. Porter +1

    Мақола19832 иқтибос
    ABI

  6. Antioxidative peptides derived from milk proteins

    Anne Pihlanto

    Мақола20062 иқтибос
    ABI

  7. Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: Possible significance for use in infant formula

    Maryam Salami, Reza Yousefi, Mohammad Reza Ehsani +8

    Мақола20092 иқтибос
    ABI

  8. Purification, characterisation and stability of an antioxidant peptide derived from sandfish ( Arctoscopus japonicus ) protein hydrolysates

    Hye Lim Jang, Andrea M. Liceaga, Kyung Young Yoon

    Мақола20152 иқтибос
    ABI

  9. Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides

    Du‐Xin Jin, Xiaolan Liu, Xiqun Zheng +2

    Мақола20162 иқтибос
    ABI

  10. Antioxidant and antimicrobial activity of camel milk casein hydrolysates and its fractions

    Devendra Kumar, Manish Kumar Chatli, Raghvendar Singh +2

    Мақола20162 иқтибос
    ABI

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