Effects of fermentation periods on antioxidant and angiotensin I-converting enzyme inhibitory activities of peptides from fish sauce by-products
Petlada Khositanon, Naphatsawan Panya, Sittiruk Roytrakul, Sucheewin Krobthong, Salil Chanroj, Waeowalee Choksawangkarn
Topics & Concepts
AntioxidantFood scienceFermentationDPPHChemistryFish <Actinopterygii>EnzymeFermented fishHydrolysateHydrolysisBiochemistryBiologyFisheryProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsBiochemical effects in animals