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Preparation and bioactivity evaluation of low salt peptide from sunflower seed meal

Tingting Guo Chuyun Wan Fenghong Huang

中国油料作物学报（英文）2019，Vol.4Issue(2)：118-126,9.

中国油料作物学报（英文）2019，Vol.4Issue(2)：118-126,9.DOI:10.3969/j.issn.2096-2428.2019.02.006

Preparation and bioactivity evaluation of low salt peptide from sunflower seed meal

Tingting Guo ¹Chuyun Wan ²Fenghong Huang³

作者信息

1. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
2. Key Laboratory of Oilseeds processing, Ministry of Agriculture, Wuhan, China
3. Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
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摘要

关键词

low salt peptide/sunflower seed meal/compound enzyme/antioxidant activity/antihypertensive activity

Key words

low salt peptide/sunflower seed meal/compound enzyme/antioxidant activity/antihypertensive activity

引用本文复制引用

Tingting Guo,Chuyun Wan,Fenghong Huang..Preparation and bioactivity evaluation of low salt peptide from sunflower seed meal[J].中国油料作物学报（英文）,2019,4(2):118-126,9.

基金项目

Authors greatly appreciated supports of the National Key R & D Program of China (2017YFD0400402) and the National Natural Science Foundation of China (31501409). （2017YFD0400402）

中国油料作物学报（英文）

ISSN：2096-2428

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