Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis
Version of Record online: 17 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 8, pages 1932–1938, August 2014
How to Cite
Kangsanant, S., Murkovic, M. and Thongraung, C. (2014), Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis. International Journal of Food Science & Technology, 49: 1932–1938. doi: 10.1111/ijfs.12551
- Issue online: 14 JUL 2014
- Version of Record online: 17 APR 2014
- Manuscript Accepted: 14 MAR 2014
- Manuscript Received: 22 FEB 2014
- Thailand Research Fund. Grant Number: PhD/0109/2552
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