Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments

Fai-Chu WongJianbo XiaoMichelle G-Ling OngMei-Jing PangShao-Jun Wongteh lai kuanTsun-Thai Chai2024-10-252024-10-252019-01https://doi.org/10.1016/j.foodchem.2018.07.206https://dspace-cris.utar.edu.my/handle/123456789/4835Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatmentsjournal-article