Sustainable utilization of rice wine cake: The integration of in vitro and in silico method for exploring antioxidant peptides.

Zhang Y, Chen J, Zhao R, Luo J, Du L, Zhao L, Zhang J, Xie J

DOI: 10.1016/j.foodchem.2026.151209
Published: 2026 Sep 20
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151209,
  title = {Sustainable utilization of rice wine cake: The integration of in vitro and in silico method for exploring antioxidant peptides.},
  author = {Zhang Y and Chen J and Zhao R and Luo J and Du L and Zhao L and Zhang J and Xie J},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151209},
  url = {https://doi.org/10.1016/j.foodchem.2026.151209}
}

RIS

TY  - JOUR
TI  - Sustainable utilization of rice wine cake: The integration of in vitro and in silico method for exploring antioxidant peptides.
AU  - Zhang Y
AU  - Chen J
AU  - Zhao R
AU  - Luo J
AU  - Du L
AU  - Zhao L
AU  - Zhang J
AU  - Xie J
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151209
UR  - https://doi.org/10.1016/j.foodchem.2026.151209
ER  -

APA

Y, Z., J, C., R, Z., J, L., L, D., L, Z., J, Z., & J, X. (2026). Sustainable utilization of rice wine cake: The integration of in vitro and in silico method for exploring antioxidant peptides.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151209

Source records

pubmed · retrieved 2026-09-27T08:56:38.410Z