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Peptidomic analysis of antioxidant peptides from porcine liver hydrolysates using SWATH-MS.
J Proteomics. 2021 Feb 10;232:104037. doi: 10.1016/j.jprot.2020.104037. Epub 2020 Nov 2.
J Proteomics. 2021.
PMID: 33152503
In Search of Antioxidant Peptides from Porcine Liver Hydrolysates Using Analytical and Peptidomic Approach.
López-Pedrouso M, Lorenzo JM, Borrajo P, Franco D.
López-Pedrouso M, et al. Among authors: borrajo p.
Antioxidants (Basel). 2021 Dec 24;11(1):27. doi: 10.3390/antiox11010027.
Antioxidants (Basel). 2021.
PMID: 35052531
Free PMC article.
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Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes.
López-Pedrouso M, Borrajo P, Pateiro M, Lorenzo JM, Franco D.
López-Pedrouso M, et al. Among authors: borrajo p.
Food Res Int. 2020 Nov;137:109389. doi: 10.1016/j.foodres.2020.109389. Epub 2020 Jun 4.
Food Res Int. 2020.
PMID: 33233091
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The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage.
Borrajo P, Karwowska M, Lorenzo JM.
Borrajo P, et al.
Molecules. 2022 Jan 19;27(3):652. doi: 10.3390/molecules27030652.
Molecules. 2022.
PMID: 35163917
Free PMC article.
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