articleFood Research InternationalNov 9, 2004Closed access

Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

NRNiranjan RajapakseEMEresha MendisWJWon‐Kyo JungJJJae‐Young JeSKSe‐Kwon Kim

Pukyong National University

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Abstract

No abstract available for this paper.

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640
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2.53
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100%
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27
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Authors

5

Topics & keywords

Topics
Keywords
  • Chemistry
  • Antioxidant
  • Scavenging
  • Mytilus
  • DPPH
  • Radical
  • Peptide
  • Chromatography
UN Sustainable Development Goals
  • Life below water
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