Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)

Published 2009 View Full Article

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Title
Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 5-6, Pages 647-652
Publisher
Elsevier BV
Online
2009-02-22
DOI
10.1016/j.foodres.2009.02.014

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