Purification and characterisation of antioxidant and nitric oxide inhibitory peptides from Tilapia (Oreochromis niloticus) protein hydrolysate.

Sureeporn Kangsanant, Chakree Thongraung, Chaweewan Jansakul, Michael Murkovic, Vatcharee Seechamnaturakit

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)660-665
JournalInternational journal of food science & technology
Volume50
Issue number3
DOIs
Publication statusPublished - 2015

Fields of Expertise

  • Human- & Biotechnology

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)

Cite this

Purification and characterisation of antioxidant and nitric oxide inhibitory peptides from Tilapia (Oreochromis niloticus) protein hydrolysate. / Kangsanant, Sureeporn; Thongraung, Chakree; Jansakul, Chaweewan; Murkovic, Michael; Seechamnaturakit, Vatcharee.

In: International journal of food science & technology, Vol. 50, No. 3, 2015, p. 660-665.

Research output: Contribution to journalArticleResearchpeer-review

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author = "Sureeporn Kangsanant and Chakree Thongraung and Chaweewan Jansakul and Michael Murkovic and Vatcharee Seechamnaturakit",
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AU - Kangsanant, Sureeporn

AU - Thongraung, Chakree

AU - Jansakul, Chaweewan

AU - Murkovic, Michael

AU - Seechamnaturakit, Vatcharee

PY - 2015

Y1 - 2015

U2 - 10.1111/ijfs.12680

DO - 10.1111/ijfs.12680

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JO - International journal of food science & technology

JF - International journal of food science & technology

SN - 0950-5423

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