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Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes

✍ Scribed by He, S.; Wang, F.; Ning, Z.; Yang, B.; Wang, Y.

Book ID: 121477683
Publisher: SAGE Publications
Year: 2013
Tongue: English
Weight: 656 KB
Volume: 20
Category: Article
ISSN: 1082-0132
DOI: 10.1177/1082013213496418

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