Effect of deglycosylation on the structure and antioxidant activity of water-soluble macadamia glycopeptide

XIANG Yuanyuan; WANG Wenlin; SONG Haiyun; HUANG Xuesong

doi:10.13995/j.cnki.11-1802/ts.026574

XIANG Yuanyuan, WANG Wenlin, SONG Haiyun, HUANG Xuesong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 98-103.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 98-103. DOI: 10.13995/j.cnki.11-1802/ts.026574

Effect of deglycosylation on the structure and antioxidant activity of water-soluble macadamia glycopeptide

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(11): 98-103 https://doi.org/10.13995/j.cnki.11-1802/ts.026574

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Received	Revised	Published
2020-12-28	2021-01-22	2021-06-15
Issue Date
2021-07-16

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