Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate - Xie, Zhengjun; Huang, Junrong; Xu, Xueming; Jin, Zhengyu (Food chemistry, 2008)
Keywords: alfalfa; Alfalfa leaf peptides; Amino acid; Antioxidant; antioxidant activity; Biological and medical sciences; enzymatic hydrolysis; Food industries; Free radical; free radical scavengers; Fundamental and applied biological sciences. Psychology; leaves; Medicago sativa; Molecular weight; peptides; plant extracts; protein hydrolysates; proteinases; Alfalfa leaf peptides; Amino acid; Antioxidant; Free radical; Molecular weight; Plant part; Hydrolysate; Peptides; Plant leaf; Molecular mass; Alfalfa leaf peptides,Antioxidant,Free radical,Amino acid,Molecular weight; Protein