Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease from Bacillus amyloliquefaciens H11

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|39|4|394-403

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.39, Iss.4, 2015-08, pp. : 394-403

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