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Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

Crossref DOI link: https://doi.org/10.1007/s13197-019-03663-3

Published Online: 2019-03-04

Published Print: 2019-04

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

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