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

✍ Scribed by Kuo-Chiang Hsu; Geng-Hwang Lu; Chia-Ling Jao

• Book ID: 116488492
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 353 KB
• Volume: 42
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2009.02.014