Functional and Antioxidative Properties of Protein Hydrolysates from Cape Hake By-Products Prepared by Three Different Methodologies

AuthID
 P-002-00S
3
Author(s)
Clemente, T
·
Tipo de Documento
Article
Year published
2013
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 93, Número: 4, Páginas: 771-780 (10)
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Publication Identifiers
Pubmed: 22806771
SCOPUS: 2-s2.0-84874009327
Wos: WOS:000315166300009
Source Identifiers
ISSN: 0022-5142
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