Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry
Saiyi Zhong, Changwei Ma, Young C. Lin, Yongkang LuoVolume:
126
Year:
2011
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2010.12.046
File:
PDF, 1.05 MB
english, 2011