Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates
- 5 March 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 95 (2), 243-249
- https://doi.org/10.1016/j.foodchem.2004.11.056
Abstract
No abstract availableKeywords
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