Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2023-06-28 DOI:10.1080/87559129.2023.2227974

María Fernanda Escamilla Rosales, Laura Olvera Rosales, Carlos Jara Gutiérrez, J. Jaimez Ordaz, Paula Andrea Santana Sepúlveda, Luis Guillermo González Olivares

引用次数: 1

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牛奶、鸡蛋和鱼的蛋白质作为抗氧化肽的来源:生产、作用机制和健康益处

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists