Antioxidative peptides from fish sauce by-product: Isolation and characterization

Agriculture and Natural Resources - Tập 52 - Trang 460-466 - 2018
Waeowalee Choksawangkarn1,2, Susanee Phiphattananukoon1, Janthima Jaresitthikunchai3, Sittiruk Roytrakul3
1Department of Biochemistry, Faculty of Science, Burapha University, Chonburi, Thailand
2Center of Excellence for Innovation in Chemistry (PERCH-CIC), Faculty of Science, Burapha University, Chonburi, Thailand
3Proteomics Research Laboratory, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency, Pathum Thani, Thailand

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