Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune)
Aunchalee Wongaem, Onrapak Reamtong, Piroonporn Srimongkol, Papassara Sangtanoo, Tanatorn Saisavoey, Aphichart Karnchanatat
Topics & Concepts
ABTSChemistryMushroomHydrolysateAntioxidantChromatographyHydrolysisFractionationContext (archaeology)DPPHProteaseEnzymatic hydrolysisEnzymeFood scienceBiochemistryBiologyPaleontologyProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsMeat and Animal Product Quality