Tables index

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
  • Table 1. Relative percent of the peptides in HPLC in total area (%)
  • Table 2. Amino acid composition of enzymatic hydrolysates produced from untreated and ultrasonic pretreatments of corn protein (%)