The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

标题
The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 117, Issue -, Pages 108616
出版商
Elsevier BV
发表日期
2019-09-11
DOI
10.1016/j.lwt.2019.108616

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