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Effect of Degree of Hydrolysis and Protease Type on the Antioxidant Activity of Protein Hydrolysates From Cuttlefish ( Sepia officinalis ) By-Products

✍ Scribed by Ktari, Naourez; Fakhfakh, Nahed; Balti, Rafik; Ben Khaled, Hayet; Nasri, Moncef; Bougatef, Ali

No coin nor oath required. For personal study only.

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