Hernández-Jabalera, Anaid <br/><br/>
Influence of peptides-phenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus.  [electronic resource] 

 -  Food chemistry  Jul 2015 
 - 346-57 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.12.063  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Antioxidants--chemistry<br/>Brassica napus--chemistry<br/>Oxidation-Reduction<br/>Peptides--chemistry<br/>Phenols--chemistry<br/>Protein Hydrolysates--chemistry