Abstract
Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis
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https://doi.org/10.3923/biotech.2015.188.193
Journal: Biotechnology(Faisalabad) | Publication Date: Jun 15, 2015 |
Citations: 7 |
Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis
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