机译:水解度(DH)对发酵花生粉制备花生肽抗氧化性能和清除自由基活性的影响
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, China;
Degree of hydrolysis; Antioxidant properties; Peanut meal; Bacillus subtilis; Fermentation; Molecular weight;
机译:水解度(DH)对发酵花生粕制备的花生肽的抗氧化性能和自由基清除活性的影响。
机译:水解度对花生蛋白水解产物功能特性,抗氧化活性和ACE抑制活性的影响
机译:利用芽孢杆菌发酵法分离和鉴定发酵花生粉制得的抗氧化剂肽
机译:花生粉和发酵花生粉氨基酸和蛋白质含量的比较
机译:花生毛状根培养物中类胡萝卜素的抗氧化活性的纯化和测定。
机译:枯草芽孢杆菌ANSB060对天然受黄曲霉毒素污染的饲喂发霉花生粕的肉鸡血清生化组织病理学变化和抗氧化酶活性的保护作用
机译:表1:模型回归系数由多元线性回归估计,用于水解程度(DH),DPPH激进的活性(DPPH)和MMPHS的自由基清除活动(ABTS)