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Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry
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Zhong, S. Y., Ma, C. W., Lin, Y. C., Luo, Y. K. (2011). Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry. Food Chemistry, 126, 1636-1642.
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(2011)
Food Chemistry
, vol.126
, pp. 1636-1642
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Zhong, S.Y.1
Ma, C.W.2
Lin, Y.C.3
Luo, Y.K.4
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