Optimising the free radical scavenging activity of shrimp protein hydrolysate produced with alcalase using response surface methodology

Published 2009 View Full Article

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Title
Optimising the free radical scavenging activity of shrimp protein hydrolysate produced with alcalase using response surface methodology
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 8, Pages 1602-1608
Publisher
Wiley
Online
2009-07-20
DOI
10.1111/j.1365-2621.2008.01901.x

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