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Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus

Crossref DOI link: https://doi.org/10.1007/s11356-017-9671-4

Published Online: 2017-07-22

Published Print: 2017-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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