Antioxidative Activity of Peptides Prepared by Enzymatic Hydrolysis of Egg-white Albumin.
- 1 January 1991
- journal article
- Published by Japan Society for Bioscience, Biotechnology, and Agrochemistry in Journal of the agricultural chemical society of Japan
- Vol. 65 (11) , 1635-1641
- https://doi.org/10.1271/nogeikagaku1924.65.1635
Abstract
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