Dual function antioxidant and anti-inflammatory fish maw peptides: Isolation and structure-activity analysis via tandem molecular docking and quantum chemical calculation

作者：Elliot Mubango, Zixin Fu, Peipei Dou, Yuqing Tan, Yongkang Luo, Liang Chen, Kefeng Wu, Hui Hong · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141970 · 被引用次数：32 · 研究领域：Free Radicals and Antioxidants、Protein Hydrolysis and Bioactive Peptides、Biochemical effects in animals