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Journal of Chemistry
Volume 2016, Article ID 9358285, 8 pages
http://dx.doi.org/10.1155/2016/9358285
Research Article

Comparison of Neuroprotective and Cognition-Enhancing Properties of Hydrolysates from Soybean, Walnut, and Peanut Protein

1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China

Received 14 April 2016; Revised 18 May 2016; Accepted 20 June 2016

Academic Editor: Filomena Conforti

Copyright © 2016 Wenzhi Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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