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Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis

✍ Scribed by Chang-Bum Ahn; Jae-Young Je; Young-Sook Cho

Book ID: 118446952
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 690 KB
Volume: 49
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2012.08.002

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