Effect of Degree of Hydrolysis and Protease Type on the Antioxidant Activity of Protein Hydrolysates From Cuttlefish (Sepia officinalis) By-Products

Author: Ktari Naourez   Fakhfakh Nahed   Balti Rafik   Ben Khaled Hayet   Nasri Moncef   Bougatef Ali  

Publisher: Taylor & Francis Ltd

ISSN: 1049-8850

Source: Journal of Aquatic Food Product Technology, Vol.22, Iss.5, 2013-09, pp. : 436-448

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