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Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune).
Wongaem, Aunchalee; Reamtong, Onrapak; Srimongkol, Piroonporn; Sangtanoo, Papassara; Saisavoey, Tanatorn; Karnchanatat, Aphichart.
Afiliação
  • Wongaem A; Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand.
  • Reamtong O; Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, 420/6 Ratchawithi Road, Ratchathewi, Bangkok, 10400 Thailand.
  • Srimongkol P; Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand.
  • Sangtanoo P; Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand.
  • Saisavoey T; Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand.
  • Karnchanatat A; Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand.
J Food Sci Technol ; 58(2): 680-691, 2021 Feb.
Article em En | MEDLINE | ID: mdl-33568862
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article