Antioxidant Properties of Egg White Hydrolysate Prevent Mercury-Induced Vascular Damage in Resistance Arteries
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چکیده
منابع مشابه
Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solubility and significantly lower turbidity at pH values 2-12 and temperature between 30 and 80°C. P...
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ژورنال
عنوان ژورنال: Frontiers in Physiology
سال: 2020
ISSN: 1664-042X
DOI: 10.3389/fphys.2020.595767