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Improving the Lipophilic Antioxidant Activity of Poultry Protein Hydrolisates Through Chemical Esterification

Crossref DOI link: https://doi.org/10.1007/s12649-018-0251-8

Published Online: 2018-02-26

Published Print: 2019-08

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

Authors

Prandi, Barbara

Sforza, Stefano

Dossena, Arnaldo

Tedeschi, Tullia https://orcid.org/0000-0002-1109-1249
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Text and Data Mining valid from 2018-02-26
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Article History

Received: 13 October 2017

Accepted: 19 February 2018

First Online: 26 February 2018