2AMAROWICZ R, NACZK M, SHAHIDI F.Antioxidant activ/ty of various fractions of non-tannin phenolics of canola hulls [J]. Journal of AgriculmrM and Food Chemistry,2000, 48 (07): 2755-2759. 被引量:1
3KONG B,XIONG Y L. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action [J].Joumal of Agricultural and Food Chemistry, 2006, 54 (16): 6059-6068. 被引量:1
4LI Y,JIANG B,ZHANG T,et al.Antioxidant and free radicaJ -scavenging activities of chickpea protein hyclrolysate (CPH) [J] . Food ChetrAstry,2008,106 (02):444-450. 被引量:1
5LIN S, JIN Y, LI[J] M, et al. Research on the preparation of antioxidant peptides derived from egg wtu'te with assisting of high-intensity pulsed electric field [J]. Food Chemistry, 2013,139 (01):300-306. 被引量:1