reference/36283383

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/36283383

Outgoing Links

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contentType	Journal Article\|Research Support, Non-U.S. Gov't
issn	0963-9969
issueIdentifier	Pt 2
pageRange	113473-
publicationName	Food research international (Ottawa, Ont.)
startingPage	113473
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bibliographicCitation	Xu Y, Yang Y, Ma CM, Bian X, Liu XF, Wang Y, Chen FL, Wang B, Zhang G, Zhang N. Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates. Food Res Int. 2023 Nov;173(Pt 2):113473. doi: 10.1016/j.foodres.2023.113473. PMID: 37803796.
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date	202311
identifier	https://pubmed.ncbi.nlm.nih.gov/37803796 https://doi.org/10.1016/j.foodres.2023.113473
isPartOf	https://portal.issn.org/resource/ISSN/0963-9969 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21844
language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates
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Total number of triples: 44.