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For: Zhang Y, Zhang H, Wang L, Guo X, Qi X, Qian H. Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal. Eur Food Res Technol 2011;232:941-50. [DOI: 10.1007/s00217-011-1466-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]

For:	Zhang Y, Zhang H, Wang L, Guo X, Qi X, Qian H. Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal. Eur Food Res Technol 2011;232:941-50. [DOI: 10.1007/s00217-011-1466-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]

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(The first 100,000 artilces are displayed in RCA.)