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Orasa Suthienkul on Muck Rack

Orasa Suthienkul

As seen in: Wiley Online Library, Journal of Food Protection
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Articles

Exploring novel peptides in adzuki bean and mung bean hydrolysates with potent antibacterial activity

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By Zohreh Karami, Chonchanok Muangnapoh, Orasa Suthienkul, Sarisa Suriyarak
| Wiley Online Library Verified
Supporting Information Filename Description ijfs17212-sup-0001-FigureS1.jpgJPEG image, 717.4 KB Figure S1. Representative LC–MS/MS spectra of peptides identified in selected fractions of MBF, ABF and MBA (ABF stands for Flavourzyme hydrolysed adzuki bean); MBA and MBF stand for Alcalase hydrolysed mung bean and Flavourzyme hydrolysed mung bean, respectively. References , , , & (2016). Antibacterial activity of papain hydrolysed camel whey and its fractions. International Dairy Journal, 61, 91–98.
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