Zhuang, Yongliang <br/><br/>
Preparation of reactive oxygen scavenging peptides from tilapia (Oreochromis niloticus) skin gelatin: optimization using response surface methodology.  [electronic resource] 

 -  Journal of food science  Apr 2011 
 - C483-9 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02108.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cichlids<br/>Fish Proteins--chemistry<br/>Food Additives--chemistry<br/>Food-Processing Industry--economics<br/>Free Radical Scavengers--chemistry<br/>Gelatin--chemistry<br/>Hydrogen-Ion Concentration<br/>Hydrolysis<br/>Industrial Waste--analysis<br/>Kinetics<br/>Molecular Weight<br/>Peptide Hydrolases--metabolism<br/>Peptides--chemistry<br/>Protein Hydrolysates--chemistry<br/>Reactive Oxygen Species--antagonists & inhibitors<br/>Skin--chemistry<br/>Statistics as Topic<br/>Temperature<br/>Ultrafiltration