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

标题
Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 5-6, Pages 647-652
出版商
Elsevier BV
发表日期
2009-02-22
DOI
10.1016/j.foodres.2009.02.014

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