Back to Search Start Over

An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head

Authors :
Mina Esmaeili Kharyeki
hamed Ahmadi
Sakineh Yeganeh
Source :
Food Science and Technology. 18:319-330
Publication Year :
2022
Publisher :
CMV Verlag, 2022.

Subjects

Subjects :
Common carp
biology
Chemistry
Head (vessel)
Food science
biology.organism_classification
Hydrolysate
Food Science
Cyprinus

Details

ISSN :
27833534 and 20088787
Volume :
18
Database :
OpenAIRE
Journal :
Food Science and Technology
Accession number :
edsair.doi...........d8165cdf6b541993311fd4f9926a63eb

Tools

Authors Abstract Subjects Details