Antioxidant activities of chicken liver hydrolysates by pepsin treatment
Version of Record online: 30 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1654–1662, July 2014
How to Cite
Chou, C.-H., Wang, S.-Y., Lin, Y.-T. and Chen, Y.-C. (2014), Antioxidant activities of chicken liver hydrolysates by pepsin treatment. International Journal of Food Science & Technology, 49: 1654–1662. doi: 10.1111/ijfs.12471
- Issue online: 18 JUN 2014
- Version of Record online: 30 DEC 2013
- Manuscript Accepted: 23 NOV 2013
- Manuscript Received: 13 AUG 2013
- National Science Council, Taiwan. Grant Number: NSC 102-2313-B-002-039-MY3
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