Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white - BSI

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Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white

On May 11, 2015February 7, 2017By BSIIn User Publications

Nimalaratne, C., et al. Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white. Food Chemistry. 188, 467-72. 11/05/2015.

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