Antioxidant Activity of Peptides Obtained from Cotton Ground Oil-Cake Proteins

Antioxidant Activity of Peptides Obtained from Cotton Ground Oil-Cake Proteins
Daraja:
Oliy ta`lim
Turi:
Maqola
Til:
Ingliz tilida
Yaratilgan vaqti:
2021-04-20 06:35:27
Antioxidants are an important group of food additives that have the ability to protect against detrimental change of oxidizable nutrients and consequently they extend shelf-life of foods [1]. Various natural and synthetic preservatives and antioxidants are used for extending the storage period of end products. Great attention is also paid to the use of natural antioxidants based on polyphenols [2-5] and peptides derived from plant materials [6-8].

Дабавлено : 2021-04-20 06:35:27

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