Tryptophan residue enhances in vitro walnut protein-derived peptides exerting xanthine oxidase inhibition and antioxidant activities

MLA

Maojin Yao, et al. “Tryptophan Residue Enhances in Vitro Walnut Protein-Derived Peptides Exerting Xanthine Oxidase Inhibition and Antioxidant Activities.” Journal of Functional Foods, vol. 53, Feb. 2019, pp. 276–85. EBSCOhost, https://doi.org/10.1016/j.jff.2018.11.024.

APA

Maojin Yao, Chuanchao Shi, Ming Liang, Jiaoyan Ren, Erdong Yuan, Mao Zhou, Zhi Wang, Min Wang, Ting Zhang, & Qingyong Li. (2019). Tryptophan residue enhances in vitro walnut protein-derived peptides exerting xanthine oxidase inhibition and antioxidant activities. Journal of Functional Foods, 53, 276–285. https://doi.org/10.1016/j.jff.2018.11.024

Chicago

Maojin Yao, Chuanchao Shi, Ming Liang, Jiaoyan Ren, Erdong Yuan, Mao Zhou, Zhi Wang, Min Wang, Ting Zhang, and Qingyong Li. 2019. “Tryptophan Residue Enhances in Vitro Walnut Protein-Derived Peptides Exerting Xanthine Oxidase Inhibition and Antioxidant Activities.” Journal of Functional Foods 53 (February): 276–85. doi:10.1016/j.jff.2018.11.024.