HIGHLIGHTS
- who: Bertrand P. Chay Pak Ting from the Institute of Nutraceuticals and Functional Foods (INAF), Department of Food Science and Department of Food Science, University of Guelph, Guelph, ON, N G , Canada have published the article: Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates, in the Journal: Membranes 2011, 1, 149-161 of 20/05/2011
- what: The aim of the study was to compare the antioxidant activity of two distinct and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off . . .
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