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Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten
Kunio Suetsuna,
Jiun Rong Chen
保健營養學系
食品安全碩士學位學程
研究成果
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雜誌貢獻
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引文 斯高帕斯(Scopus)
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重量
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Business & Economics
Antioxidant Activity
100%
Characterization
39%
High-performance Liquid Chromatography
68%
Ion Exchange
88%
Isolation
50%
Wheat
58%
Medicine & Life Sciences
Amino Acid Sequence
15%
Antioxidants
37%
Chromatography
16%
Gel Chromatography
16%
Glutens
62%
High Pressure Liquid Chromatography
13%
Ion Exchange
22%
Peptides
31%
Reverse-Phase Chromatography
20%
sephadex
19%
Triticum
60%
Engineering & Materials Science
Amino acids
19%
Antioxidants
67%
Chromatography
45%
Gels
17%
High performance liquid chromatography
25%
Ion exchange
23%
Peptides
65%
Agriculture & Biology
amino acid sequences
11%
antioxidant activity
36%
chromatography
13%
gel chromatography
15%
hydrolysates
16%
ion exchange
18%
peptides
34%
reversed-phase high performance liquid chromatography
19%
wheat gluten
62%
Chemical Compounds
Amino Acid Sequence
15%
Antioxidant Agent
38%
Chromatography
12%
Peptide
28%
Reversed Phase HPLC
16%