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Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution
Trine Desiree Damgaard,
Rene Lametsch
,
Jeanette Otte
Dairy, Meat and Plant Product Technology
Food Chemistry
25
Citations (Scopus)
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Dive into the research topics of 'Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution'. Together they form a unique fingerprint.
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Biochemistry, Genetics and Molecular Biology
ABTS
100%
Amino Acid Composition
100%
Lipid Oxidation
66%
Antioxidant Activity
66%
Iron Chelation
66%
Molecular Weight
66%
Pig
33%
Arginine
33%
Colon
33%
Amino Acid
33%
Food Science
Amino Acid Composition
100%
Hydrolysate
100%
Antioxidant Capacity
100%
Lipid Oxidation
50%
Antioxidant
50%
Iron
50%
Radical Scavenging Capacity
25%
Food Applications
25%
Amino Acid
25%
Immunology and Microbiology
Peptides
100%
Amino Acid Composition
100%
Lipid Oxidation
40%
Antioxidant Activity
40%
Molecular Weight
40%
Neck
20%
Pancreas
20%
Colon
20%
Amino Acid
20%
Pig
20%
Keyphrases
Animal By-products
100%
Chelation Capacity
25%
Radical Inhibition
25%
Bovine Pancreas
25%
Porcine Colon
25%
Bovine Kidney
25%