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	Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease
	Wu, RiBang; Wu, CuiLing; Liu, Dan; Yang, XingHao; Huang, JiaFeng; Zhang, Jiang; Liao, Binqiang; He, HaiLun*
刊名	Food Chemistry
	2018
卷号	248页码:346-352
关键词	Salmon skin collagen Bacterial extracellular protease Enzymatic hydrolysis Antioxidant peptide Anti-freezing
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2017.12.035
URL标识	查看原文
WOS记录号	WOS:000419643600043;EI:20180104600595
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3342894
专题	中南大学
作者单位	1.[Yang, XingHao 2.He, HaiLun 3.Huang, JiaFeng 4.Zhang, Jiang 5.Wu, RiBang 6.Liao, Binqiang 7.Wu, CuiLing 8.Liu, Dan] Cent S Univ, State Key Lab Med Genet, Sch Life Sci, Changsha 410013, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Wu, RiBang,Wu, CuiLing,Liu, Dan,et al. Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease[J]. Food Chemistry,2018,248:346-352.
APA	Wu, RiBang.,Wu, CuiLing.,Liu, Dan.,Yang, XingHao.,Huang, JiaFeng.,...&He, HaiLun*.(2018).Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease.Food Chemistry,248,346-352.
MLA	Wu, RiBang,et al."Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease".Food Chemistry 248(2018):346-352.

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