Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione

Chibuike C. Udenigwe; M. Chinonye Udechukwu; Conrad Yiridoe; Angus Gibson; Min Gong

doi:10.1016/j.jff.2015.11.004

Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione

Chibuike C. Udenigwe, M. Chinonye Udechukwu, Conrad Yiridoe, Angus Gibson, Min Gong

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科研成果: 期刊稿件 › 文章 › 同行评审

64 引用（Scopus）

源语言	英语
页（从-至）	195-203
页数	9
期刊	Journal of Functional Foods
卷	20
DOI	https://doi.org/10.1016/j.jff.2015.11.004
出版状态	已出版 - 1月 1 2016

!!!ASJC Scopus Subject Areas

食品科学
医学（杂项）
营养与饮食

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10.1016/j.jff.2015.11.004

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title = "Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione",

author = "Udenigwe, {Chibuike C.} and Udechukwu, {M. Chinonye} and Conrad Yiridoe and Angus Gibson and Min Gong",

note = "Funding Information: This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) through a Discovery Grant, Canada Foundation for Innovation (CFI) and Nova Scotia Research and Innovation Trust Fund (NSRIT) through an Infrastructure Grant, and Nova Scotia Department of Economic and Rural Development and Tourism through a Strategic Cooperative Education Incentive. Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd.",

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AU - Yiridoe, Conrad

AU - Gibson, Angus

AU - Gong, Min

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JO - Journal of Functional Foods

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ER -

Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione

!!!ASJC Scopus Subject Areas

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