{"id":"W2020823448","doi":"10.1016/j.foodchem.2006.07.016","title":"Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type","year":2006,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":969,"is_retracted":false,"has_abstract":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Prince of Songkla University; Ministry of Education","keywords":"Hydrolysate; Chemistry; Hydrolysis; DPPH; Emulsion; Enzymatic hydrolysis; Antioxidant; Scavenging; Enzyme; Chromatography; Food science; Organic chemistry","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01429168272730852,"score_gpt":0.2026595678559333,"score_spread":0.1883678851286248,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}