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Improvement of the Antioxidant Activity of Soybean Peptides by Microwave-Assisted Enzymatic Digestion

机译：微波辅助酶消化改善大豆肽的抗氧化活性

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Ting Zhang; Dan Liu; Jiyun Liu; Yuquan Zhou; Shuang Ma; Jingbo Liu;
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2. Improvement in Staphylococcus and Bacillus strain differentiation bymatrix-assisted laser desorption/ionization time-of-flight mass spectrometry profiling by using microwave-assisted enzymatic digestion [J] . Tereza Balá?ová, Ondrej ?edo, Polonca ?tefani?, Rapid Communications in Mass Spectrometry: RCM . 2014,第17期

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3. Optimization of ACE inhibitory peptides from black soybean by microwave-assisted enzymatic method and study on its stability [J] . Meiqing Li, Shanwei Xia, Yijun Zhang LWT-Food Science & Technology . 2018,第期

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4. Improvement of the Antioxidant Activity of Soybean Peptides by Microwave-Assisted Enzymatic Digestion [C] . Ting Zhang, Dan Liu, Jiyun Liu, International Conference on Chemical, Material and Food Engineering . 2015

机译：微波辅助酶消化改善大豆肽的抗氧化活性
5. Impact of microwave-assisted heating and enzymatic treatment on functional and antioxidant properties of rainbow trout (Oncorhynchus mykiss) by-product hydrolysates [D] . Nguyen, Elizabeth Bich Hang 2016

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6. Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies [O] . Arijit Nath, Geremew Geidare Kailo, Zsuzsanna Mednyánszky, 2020

机译：通过基于酶和膜的技术从豆浆中提取抗氧化和抗菌肽
7. Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean [O] . CARVALHO, Maria Regina Barbieri de [UNESP], KIRSCHNIK, Peter Gaberz [UNESP], PAIVA, Kelli Cristina [UNESP], 2002

机译：热处理大豆中酶消化后胰蛋白酶抑制剂活性的评估

Improvement of the Antioxidant Activity of Soybean Peptides by Microwave-Assisted Enzymatic Digestion

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