Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties
- Author
- RAJAPAKSE, Niranjan1 ; MENDIS, Eresha1 ; JUNG, Won-Kyo1 ; JE, Jae-Young1 ; KIM, Se-Kwon1
[1] Department of Chemistry, Pukyong National University, 599-1, Daeyon 3-dong, Nam-Gu, Busan 608-737, Korea, Republic of - Source
Food research international. 2005, Vol 38, Num 2, pp 175-182, 8 p ; ref : 23 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant Fermentation Lipid peroxidation Mytilus edulis Radical scavenging peptide
- Keyword (fr)
- Antioxydant Fermentation Lipide Moule(comestible) Peptide Peroxydation Produit fermenté Propriété Purification Sauce Bivalvia Invertebrata Mollusca Mollusque comestible Mollusque et crustacé
- Keyword (en)
- Antioxidant Fermentation Lipids Mussel Peptides Peroxidation Fermented product Properties Purification Sauce Bivalvia Invertebrata Mollusca Edible mollusc Shellfish
- Keyword (es)
- Antioxidante Fermentación Lípido Mejillón Péptido Peroxidación Producto fermentado Propiedad Purificación Salsa Bivalvia Invertebrata Mollusca Molusco comestible Molusco y crustáceo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16399512
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2004.10.002 
https://dx.doi.org/10.1016/j.foodres.2004.10.002
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