Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates
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Title
Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates
Authors
Keywords
Microwave heating, Fish protein hydrolysates, Antioxidant activity, Antigenicity
Journal
Food and Bioprocess Technology
Volume 10, Issue 3, Pages 582-591
Publisher
Springer Nature
Online
2016-12-06
DOI
10.1007/s11947-016-1841-8
References
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