Physicochemical changes of antioxidant peptides hydrolyzed from porcine plasma protein subject to free hydroxyl radical system | |
Huang, Xu; Liu, Qian; Yang, Hehong; Kong, Baohua; Li, Peijun; Li, Yanqing; Wu, Zengbao | |
刊名 | Advance Journal of Food Science and Technology
![]() |
2013 | |
卷号 | 5期号:1 |
ISSN号 | 2042-4868 |
URL标识 | 查看原文 |
收录类别 | EI |
语种 | 英语 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/3758960 |
专题 | 武汉大学 |
推荐引用方式 GB/T 7714 | Huang, Xu,Liu, Qian,Yang, Hehong,et al. Physicochemical changes of antioxidant peptides hydrolyzed from porcine plasma protein subject to free hydroxyl radical system[J]. Advance Journal of Food Science and Technology,2013,5(1). |
APA | Huang, Xu.,Liu, Qian.,Yang, Hehong.,Kong, Baohua.,Li, Peijun.,...&Wu, Zengbao.(2013).Physicochemical changes of antioxidant peptides hydrolyzed from porcine plasma protein subject to free hydroxyl radical system.Advance Journal of Food Science and Technology,5(1). |
MLA | Huang, Xu,et al."Physicochemical changes of antioxidant peptides hydrolyzed from porcine plasma protein subject to free hydroxyl radical system".Advance Journal of Food Science and Technology 5.1(2013). |
个性服务 |
查看访问统计 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论