Antioxidant activities of squid protein hydrolysates...

Food Science and Biotechnology 2016 / 6 Vol. 25; Iss. 3

Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology

Sivaraman, Balasubramanian, Shakila, Robinson Jeya, Jeyasekaran, Geevaretnam, Sukumar, Durairaj, Manimaran, Uthaman, Sumathi, Ganesan
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Volume:
25
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-016-0117-4
Date:
June, 2016
File:
PDF, 574 KB
english, 2016
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