Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis
Version of Record online: 3 APR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 8, pages 1603–1609, August 2013
How to Cite
Baratzadeh, M.-H., Asoodeh, A. and Chamani, J. (2013), Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis. International Journal of Food Science & Technology, 48: 1603–1609. doi: 10.1111/ijfs.12130
- Issue online: 12 JUL 2013
- Version of Record online: 3 APR 2013
- Manuscript Accepted: 9 FEB 2013
- Manuscript Received: 23 SEP 2012
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