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Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology. / Lin, Songyi; Liang, Rong; Xing, Jie; Li, Xingfang; Yu, Yali; Wang, Jia.
In:
International Journal of Food Engineering, Vol. 13, No. 3, 20160093, 2017.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Lin, S, Liang, R, Xing, J, Li, X, Yu, Y & Wang, J 2017, '
Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology',
International Journal of Food Engineering, vol. 13, no. 3, 20160093.
https://doi.org/10.1515/ijfe-2016-0093APA
Lin, S., Liang, R., Xing, J., Li, X., Yu, Y., & Wang, J. (2017).
Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology.
International Journal of Food Engineering,
13(3), [20160093].
https://doi.org/10.1515/ijfe-2016-0093Vancouver
Lin S, Liang R, Xing J, Li X, Yu Y, Wang J.
Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology.
International Journal of Food Engineering. 2017;13(3). 20160093.
https://doi.org/10.1515/ijfe-2016-0093Author
Lin, Songyi ; Liang, Rong ; Xing, Jie ; Li, Xingfang ; Yu, Yali ; Wang, Jia. / Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology. In: International Journal of Food Engineering. 2017 ; Vol. 13, No. 3.
Bibtex
@article{8b4869d60b674062b27d421bbc2a43f4,
title = "Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology",
keywords = "antioxidant peptides, pulsed electric field, antioxidant activity, peptide structures",
author = "Songyi Lin and Rong Liang and Jie Xing and Xingfang Li and Yali Yu and Jia Wang",
year = "2017",
doi = "10.1515/ijfe-2016-0093",
language = "English",
volume = "13",
journal = "International Journal of Food Engineering",
issn = "1556-3758",
publisher = "Walterde Gruyter GmbH",
number = "3",
}
RIS
TY - JOUR
T1 - Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
AU - Lin, Songyi
AU - Liang, Rong
AU - Xing, Jie
AU - Li, Xingfang
AU - Yu, Yali
AU - Wang, Jia
PY - 2017
Y1 - 2017
KW - antioxidant peptides
KW - pulsed electric field
KW - antioxidant activity
KW - peptide structures
U2 - 10.1515/ijfe-2016-0093
DO - 10.1515/ijfe-2016-0093
M3 - Journal article
VL - 13
JO - International Journal of Food Engineering
JF - International Journal of Food Engineering
SN - 1556-3758
IS - 3
M1 - 20160093
ER -
