Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H 2 O 2 -induced oxidative stress.

MLA

Yue, Wei, et al. “Antioxidant Peptides from Silver Carp Steak by Alkaline Protease and Flavor Enzyme Hydrolysis: Characterization of Their Structure and Cytoprotective Effects against H 2 O 2 -Induced Oxidative Stress.” Journal of Food Science, Nov. 2024. EBSCOhost, https://doi.org/10.1111/1750-3841.17459.

APA

Yue, W., Xie, J., Ran, H., Xiong, S., Rong, J., Wang, P., & Hu, Y. (2024). Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H 2 O 2 -induced oxidative stress. Journal of Food Science. https://doi.org/10.1111/1750-3841.17459

Chicago

Yue, Wei, Junhong Xie, Hong Ran, Shangbai Xiong, JianHua Rong, Pengkai Wang, and Yang Hu. 2024. “Antioxidant Peptides from Silver Carp Steak by Alkaline Protease and Flavor Enzyme Hydrolysis: Characterization of Their Structure and Cytoprotective Effects against H 2 O 2 -Induced Oxidative Stress.” Journal of Food Science, November. doi:10.1111/1750-3841.17459.