Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry
- 15 June 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 126 (4), 1636-1642
- https://doi.org/10.1016/j.foodchem.2010.12.046
Abstract
No abstract availableKeywords
Funding Information
- Modern Agro-industry Technology Research System (NYCYTX-49)
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