Effect of additives and gastrointestinal digestion in vitro on antioxidant stability of peptides derived from Purpleback flying squid (Symplectoteuthis oualaniensis)

Effect of additives and gastrointestinal digestion in vitro on antioxidant stability of peptides derived from Purpleback flying squid (Symplectoteuthis oualaniensis)

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (11) : 91.

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PDF(1292 KB)

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (11) : 91.

Effect of additives and gastrointestinal digestion in vitro on antioxidant stability of peptides derived from Purpleback flying squid (Symplectoteuthis oualaniensis)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(11): 91

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