Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme
Crossref DOI link: https://doi.org/10.1007/s10068-017-0154-7
Published Online: 2017-09-15
Published Print: 2017-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Elavarasan, Krishnamoorthy
Shamasundar, Bangalore Aswathnarayan
License valid from 2017-09-15