Antioxidant properties of porcine liver proteins hydrolyzed using Monascus purpureus
Yu, Hui-Chuan, Hsu, Jue-Liang, Chang, Chi-I., Tan, Fa-JuiVolume:
26
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-017-0166-3
Date:
October, 2017
File:
PDF, 1.61 MB
english, 2017