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Journal of Food Quality
Volume 2018, Article ID 8579094, 9 pages
https://doi.org/10.1155/2018/8579094
Research Article

Preparation and Characterization of Antioxidant Peptides from Carrot Seed Protein

College of Biological Science and Engineering, Fuzhou University, 2 Xue Yuan Road, University Town, Fuzhou, Fujian 350116, China

Correspondence should be addressed to Jing Hong; nc.ude.uzf@gnohj

Received 18 December 2017; Revised 31 March 2018; Accepted 11 April 2018; Published 19 June 2018

Academic Editor: Encarna Aguayo

Copyright © 2018 Nanhui Ye 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.

How to Cite this Article

Nanhui Ye, Pei Hu, Shuli Xu, et al., “Preparation and Characterization of Antioxidant Peptides from Carrot Seed Protein,” Journal of Food Quality, vol. 2018, Article ID 8579094, 9 pages, 2018. https://doi.org/10.1155/2018/8579094.