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Fang FAN
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Enzymatic Preparation of the Peptide of Cucumaria frondosa and Its Antioxidant Evaluation
by
Jinli LIU
,
Fang
FAN
,
Xiaoxia HE
,
Shengcan ZOU
,
Tingfeng CAO
Published 2022
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Related Subjects
Food processing and manufacture
TP368-456
amino acid composition
antioxidant capacities
cucumaria frondosa
degree of hydrolysis
molecular weight
protease hydrolysis
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