BIOPEP-UWM: Peptide Data
ID
Name
Sequence
FIW
Chemical Mass
Number of residues
Monoisotopic Mass
EC50
IC50
µM
Authors
Ti
t
le
Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product. Food Chem. X, 27, 102323, 2025
Year
Source
book
Journal
communication
Conference proceedings
www sites
own experiment
conference proceedings
dissertation
activity
function information
additional information
database references
screen and print peptide data
list of peptides