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Published Scholarly Output
Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments
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Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments
Journal
Food Chemistry
ISSN
0308-8146
Date Issued
2019-01
Author(s)
Fai-Chu Wong
Faculty of Science
Jianbo Xiao
Michelle G-Ling Ong
Mei-Jing Pang
Shao-Jun Wong
teh lai kuan
Faculty of Science
Tsun-Thai Chai
Faculty of Science
DOI
https://doi.org/10.1016/j.foodchem.2018.07.206
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