A Comparative Study of the Stability, Transport, and Structure–Activity Relationship of Round Scad Derived Peptides with Antineuroinflammatory Ability
Qi Zhang(Wuhan Polytechnic University), Mouming Zhao(South China University of Technology), Wenping Ding(Wuhan Polytechnic University), Lin Zheng(Xi’an Jiaotong-Liverpool University), Guowan Su(South China University of Technology), Lili Zhao(Wuhan Polytechnic University), Yali Wang(Wuhan Polytechnic University)
Cited by 7
Related Papers
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
|Food Research International|2017|214
Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues
|Journal of Functional Foods|2016|213
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
|Food Chemistry|2018|195