Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince
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Title
Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince
Authors
Keywords
Antioxidant activity, Stability, Food processing, Lipid oxidation, Grass carp
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 1, Pages 542-548
Publisher
Springer Nature
Online
2013-05-28
DOI
10.1007/s13197-013-1031-x
References
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