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Cited by 644

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Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Rajapakse, Niranjan, Mendis, Eresha, Jung, Won-Kyo, Je, Jae-Young, Kim, Se-Kwon·2005·Food Research International
DOI 10.1016/j.foodres.2004.10.002
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Research works printed but not linked: 22

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  11. Kim, 2004, Existence of stable fibrin-clotting inhibitor in salt fermented anchovy sauce, Journal of Food Composition Analysis, 17, 113, 10.1016/S0889-1575(03)00106-6 · doi:10.1016/s0889-1575(03)00106-6
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Metadata

Authors
Rajapakse, N., Mendis, E., Jung, W.-K., Je, J.-Y., & Kim, S.-K.
Venue
Food Research International
Publisher
Elsevier BV
Published
2005-03
Volume
38
Issue
2
Pages
175-182
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2004.10.002
OpenAlex
W2081935293
Cited by
644
References
1
FWCI
2.30
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. https://app.cochat.ai/papers/10.1016/j.foodres.2004.10.002
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Rajapakse, N., Mendis, E., Jung, W.-K., Je, J.-Y., & Kim, S.-K. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International. https://doi.org/10.1016/j.foodres.2004.10.002

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.