Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions
AT Girgih, R He, FM Hasan, CC Udenigwe, TA Gill… - Food chemistry, 2015 - Elsevier
Mechanically-deboned cod muscle proteins were sequentially hydrolysed using pepsin and
a trypsin+ chymotrypsin combination, which was followed by passing the digest through a 1
kDa equipped tangential flow filtration system; the permeate (< 1 kDa peptides) was …
a trypsin+ chymotrypsin combination, which was followed by passing the digest through a 1
kDa equipped tangential flow filtration system; the permeate (< 1 kDa peptides) was …
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