Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis
Crossref DOI link: https://doi.org/10.1007/s13197-014-1394-7
Published Online: 2014-05-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yarnpakdee, Suthasinee
Benjakul, Soottawat
Kristinsson, Hordur G.
Kishimura, Hideki
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