Production, purification and identification of novel antioxidant peptides from Piaractus brachypomus (red‐bellied pacu) using Pediococcus pentosaceus fermentation

Documenti analoghi

• Production Optimization and Characterization of Fermented Bio‐Functional Chicken Meat Protein Hydrolysate Using Pediococcus pentosaceus
  di: Neelu Suresh Babu, et al.
  Pubblicazione: (2026)
• A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity
  di: Gangjun Guo, et al.
  Pubblicazione: (2024)
• A novel phosvitin anticoagulant peptide: preparation, identification and interaction with thrombin
  di: Yaxin Zhang, et al.
  Pubblicazione: (2025)
• Rapid screening and identification of novel dipeptidyl peptidase IV inhibitory peptides from buffalo milk
  di: Qianqian Zheng, et al.
  Pubblicazione: (2025)
• A novel antioxidant iron‐chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro
  di: Xiaoman Ci, et al.
  Pubblicazione: (2024)