Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees
- Author
- BAO YANG1 ; HONGSHUN YANG2 ; JING LI1 ; ZHENXING LI3 ; YUEMING JIANG1
[1] Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
[2] Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, United States
[3] College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China - Source
Food chemistry. 2010, Vol 124, Num 2, pp 551-555, 5 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Alcalase Amino acid composition Molecular weight Soy sauce lees
- Keyword (fr)
- Antioxydant Composition chimique Distribution masse moléculaire Hydrolysat Masse moléculaire Protéine Sauce soja
- Keyword (en)
- Antioxidant Chemical composition Molecular weight distribution Hydrolysate Molecular mass Protein Soy sauce
- Keyword (es)
- Antioxidante Composición química Distribución masa molecular Hidrolisado Masa molecular Proteína Salsa soya
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23244192
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.foodchem.2010.06.069 
https://dx.doi.org/10.1016/j.foodchem.2010.06.069
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