Prediction and Mapping of Potential Bioactive Peptide from Traditional Fermented Anchovy (Rusip) using Bioinformatics Approaches
Bioactive peptides can be obtained from various sources, one of which is a fermented food. Rusip is a traditional Indonesian fermented food made from anchovy (Stolephorus spp.), which has the potential as a source of bioactive peptides. Currently, conventional approaches (in-vivo and in-vitro) are s...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2023-08-01
|
| Series: | Squalen |
| Subjects: | |
| Online Access: | https://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/725 |