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《Food Science》 2002-11
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Study on Antioxidtive Activities in Vitro of Soybean Peptides

Rong Jianhua et al.  
The reductive antioxidative and hydroxyl radicals scavenging activities of the soybean peptides prepared with enzymolysis and ultrafiltration were studied in this paper. The results showed that the antioxidative activities of the soybean peptides were stronger when the concentrations were higher, and the soybean peptides had powerful scavenging activity on hydroxyl radicals within certain concentration range. In addition, the soybean peptides showed no pro - oxidating effect.
【CateGory Index】: R151.3
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