Table 1. Relative percent of the peptides in HPLC in total area (%)

From

Antioxidative Activities and Peptide Compositions of Corn Protein Hydrolysates Pretreated by Different Ultrasonic Methods

Liurong Huang, Chunhua Dai, Zhuqing Li, Haile Ma

Journal of Food and Nutrition Research. 2015, 3(7), 415-421 doi:10.12691/jfnr-3-7-2