Structural characteristics, processing stability, and antioxidant activity of peptide-zinc chelates from pumpkin seed protein hydrolysates.

Liu M, Rong L, Yang S, Shu W, Chen Z, Wang S, Du Y, Zhao Q

DOI: 10.1016/j.foodchem.2026.151722
Published: 2026 Oct 23
Container: Food chemistry
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151722,
  title = {Structural characteristics, processing stability, and antioxidant activity of peptide-zinc chelates from pumpkin seed protein hydrolysates.},
  author = {Liu M and Rong L and Yang S and Shu W and Chen Z and Wang S and Du Y and Zhao Q},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151722},
  url = {https://doi.org/10.1016/j.foodchem.2026.151722}
}

RIS

TY  - JOUR
TI  - Structural characteristics, processing stability, and antioxidant activity of peptide-zinc chelates from pumpkin seed protein hydrolysates.
AU  - Liu M
AU  - Rong L
AU  - Yang S
AU  - Shu W
AU  - Chen Z
AU  - Wang S
AU  - Du Y
AU  - Zhao Q
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151722
UR  - https://doi.org/10.1016/j.foodchem.2026.151722
ER  -

APA

M, L., L, R., S, Y., W, S., Z, C., S, W., Y, D., & Q, Z. (2026). Structural characteristics, processing stability, and antioxidant activity of peptide-zinc chelates from pumpkin seed protein hydrolysates.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151722

Source records

pubmed · retrieved 2026-11-10T21:31:04.304Z
europe-pmc · retrieved 2026-11-10T21:31:04.312Z