Article Versions Notes

Pougoue Ngueukam AA, Klang MJ, Zokou R, Teboukeu Boungo G, Djikeng Tonfack F, Azeez BK, Womeni HM, Tsopmo A. Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles. Foods. 2023; 12(18):3498. https://doi.org/10.3390/foods12183498

Pougoue Ngueukam, Annick Arcelle, Mathilde Julie Klang, Ronice Zokou, Gires Teboukeu Boungo, Fabrice Djikeng Tonfack, Barakat Koyinsola Azeez, Hilaire Macaire Womeni, and Apollinaire Tsopmo. 2023. "Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles" Foods 12, no. 18: 3498. https://doi.org/10.3390/foods12183498

Pougoue Ngueukam, A. A., Klang, M. J., Zokou, R., Teboukeu Boungo, G., Djikeng Tonfack, F., Azeez, B. K., Womeni, H. M., & Tsopmo, A. (2023). Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles. Foods, 12(18), 3498. https://doi.org/10.3390/foods12183498