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Generation of bioactive peptides from duck meat during post-mortem aging

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On 2017-05-182017-07-04By Bioinformatics Solutions IncIn User Publications

Liu, D., et al. Generation of bioactive peptides from duck meat during post-mortem aging. Food Chemistry. 237. 18/5/2017.

Peptide composition and dipeptidyl peptidase IV inhibitory properties of β-lactoglobulin hydrolysates having similar extents of hydrolysis while generated using different enzyme-to-substrate ratiosPhotoaffinity Labeling of the Human A2A Adenosine Receptor and Cross-link Position Analysis by Mass Spectrometry

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