Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciens

作者：Junjie Lin, Dongxiao Sun‐Waterhouse, Chun Cui, Huiyin Lu · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.125701 · 被引用次数：16 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Biopolymer Synthesis and Applications、Biochemical effects in animals