Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

标题
Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates
作者
关键词
-
出版物
Innovative Food Science & Emerging Technologies
Volume 10, Issue 2, Pages 235-240
出版商
Elsevier BV
发表日期
2008-09-17
DOI
10.1016/j.ifset.2008.08.007

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