Enzymatic Preparation of the Peptide of Cucumaria frondosa and Its Antioxidant Evaluation
In this paper, peptide was prepared from Cucumaria frondosa by enzymatic hydrolysis with complex protease, and its composition and antioxidant capacities were evaluated. Taking the degree of hydrolysis as the index, the enzymolysis parameters were optimized by single factor experiments and response...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010111 |