Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase

Published 2009 View Full Article

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Title
Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 2, Pages 285-290
Publisher
Elsevier BV
Online
2009-09-04
DOI
10.1016/j.lwt.2009.08.020

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