Effect of Defatting on Quality and Antioxidant Activities of the Protein Hydrolysate Silver Carp Meat

Dong Shiyuan,Zeng Mingyong,Wang Dongfeng,Liu Zunying,Zhao Yuanhui,Han Hongmei

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (7) : 20.

PDF(269 KB)
PDF(269 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (7) : 20.

Effect of Defatting on Quality and Antioxidant Activities of the Protein Hydrolysate Silver Carp Meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(7): 20

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