Optimization on Preparation of Soybean Antioxidative Peptide with ORAC Assay of Evaluation

Cao Ya-lan, Zhao Mou-ming, Zheng Sai-jing, Ren Jiao-yan

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (10) : 73-77.

PDF(336 KB)
PDF(336 KB)
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (10) : 73-77. DOI: 10.13995/j.cnki.11-1802/ts.2011.10.046
Food and Fermentation Industries

Optimization on Preparation of Soybean Antioxidative Peptide with ORAC Assay of Evaluation

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(10): 73-77 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.046

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(336 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉