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A review on processing methods and functions of wheat germ-derived bioactive peptides.

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第一作者： Zebin,Weng

第一单位： School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China.

作者： Zebin,Weng ^[1] ; Yuanrong,Chen ^[2] ; Tingting,Liang ^[3] ; Yajuan,Lin ^[1] ; Hui,Cao ^[4] ; Haizhao,Song ^[2] ; Ling,Xiong ^[2] ; Fang,Wang ^[2] ; Xinchun,Shen ^[2] ; Jianbo,Xiao ^[5]

作者单位： School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China. ^[1] College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China. ^[2] Changshu Hospital, Affiliated to Nanjing University of Chinese Medicine, Changshu, China. ^[3] Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain. ^[4] College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China.;Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain. ^[5]

关键词 Wheat germ peptides action mechanism bioactivities preparation methods

主题词人类(Humans);小麦属(Triticum);肽类(Peptides);氨基酸序列(Amino Acid Sequence)

DOI 10.1080/10408398.2021.2021139

PMID 34964419

发布时间 2023-09-06

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准确一般字义偏差语意偏离译文作用小提交