Comparison of Peptide Composition and in Vitro Antioxidant Activity of Different Hydrolysates of Turbot Meat by Xiaofeng LI, Lu ZHANG, Tianxin MA, Zuohua XIE, Jinlin LI, Zongcai TU

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Identification of Characteristic Peptides of Different Gelatins in Donkey-hide Gelatin Lump by High Performance Liquid Chromatography-High Resolution Mass Spectrometry by Xiaomei SHA, Lijun ZHANG, Wenli JIANG, Guangyao WANG, Zuohua XIE, Guotai HUANG, Zongcai TU

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Identification of Characteristic Peptides from Typical Gelatin in Ejiao Products by Wenli JIANG, Xiaotian ZHU, Minghui ZHONG, Zuohua XIE, Ling LU, Zongcai TU, Xiaomei SHA

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Mechanism of Action of Quercetin-3-O-glucoside against the Non-enzymatic Glycosylation of α-Lactalbumin by ZHANG Lu, XU Linju, PENG Chunyan, WANG Peixin, XIE Zuohua, XIE Xing, JIA Xiaoyan, TU Zongcai

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