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CyTA - Journal of Food Volume 15, 2017 - Issue 3
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Original Articles

Nutritional evaluation and functional properties of the antioxidant polypeptide from Zanthoxylum bungeanum Maxim seeds kernel protein hydrolysate

Evaluación nutricional y propiedades funcionales de polipéptidos antioxidantes de hidrolizado proteínico de semillas de Zanthoxylum bungeanum

Hong YuanCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
,
Hui WangDongying Entry-Exit Inspection And Quarantine Bureau, Dongying, China
,
Lixia WangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
,
Liqin ChaiCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
&
Chengrui TianCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, ChinaCorrespondence[email protected]
Pages 425-432 | Received 18 Nov 2016, Accepted 21 Jan 2017, Published online: 29 Mar 2017

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