Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation
Six-month-old (FS6) and 12-month-old (FS12) Thai fish sauces were separated by Sephadex-G25 desalting columns into 3 fractions, namely, F1 (peptides/Maillard reaction products), F2 (peptides/NaCl) and F3 (peptides/amino acids). The F3 fractions from both samples showed the highest chemical and cellu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619306231 |