Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein
Fang Li, Xiaojuan Wu, Wei Wu
Topics & Concepts
BranChemistryDigestion (alchemy)MalondialdehydeFood scienceRice proteinBiochemistryAntioxidantPepsinOxidative phosphorylationTrypsinEnzymeChromatographyOrganic chemistryRaw materialMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems