Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Food Research International - Tập 36 Số 9-10 - Trang 949-957 - 2003
Hui-Chun Wu1, Hua‐Ming Chen2, Chyuan‐Yuan Shiau1
1Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 202, Taiwan, ROC
2Department of Cosmetic Applications and Management, Tung-Fong Institute of Technology, 110 Tung-Fong Road, Hunei, 829, Kaohsiung, Taiwan, ROC

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