Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.
Quick Facts
What This Study Found
Key Numbers
How They Did This
Why This Research Matters
What This Study Doesn't Tell Us
Trust & Context
- Original Title:
- Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.
- Published In:
- Comprehensive reviews in food science and food safety, 19(6), 3825-3885 (2020)
- Authors:
- Chai, Kong Fei, Voo, Amanda Ying Hui, Chen, Wei Ning
- Database ID:
- RPEP-04701
Evidence Hierarchy
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Cite This Study
https://rethinkpeptides.com/research/RPEP-04701APA
Chai, Kong Fei; Voo, Amanda Ying Hui; Chen, Wei Ning. (2020). Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.. Comprehensive reviews in food science and food safety, 19(6), 3825-3885. https://doi.org/10.1111/1541-4337.12651
MLA
Chai, Kong Fei, et al. "Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.." Comprehensive reviews in food science and food safety, 2020. https://doi.org/10.1111/1541-4337.12651
RethinkPeptides
RethinkPeptides Research Database. "Bioactive peptides from food fermentation: A comprehensive r..." RPEP-04701. Retrieved from https://rethinkpeptides.com/research/chai-2020-bioactive-peptides-from-food
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Study data sourced from PubMed, a service of the U.S. National Library of Medicine, National Institutes of Health.
This study breakdown was produced by the RethinkPeptides research team. We analyze and report published research findings without making health recommendations. All interpretations are based solely on the published abstract and study data.