المؤلفون: Xiao‐yan Jia, Min‐fang Zhu, Lu Zhang, Tian‐Xin Ma, Yi‐hua Li, Wen‐sheng Sheng, Zong‐cai Tu

المصدر: Food Science & Nutrition, Vol 10, Iss 5, Pp 1481-1493 (2022)

مصطلحات موضوعية: antioxidant peptides, grass carp, identification, synergistic effect, two‐step hydrolysis, Nutrition. Foods and food supply, TX341-641

Relation: https://doi.org/10.1002/fsn3.2765; https://doaj.org/toc/2048-7177; https://doaj.org/article/0e2b675798b14957a67ffa888da20a76

الاتاحة: https://doi.org/10.1002/fsn3.2765
https://doaj.org/article/0e2b675798b14957a67ffa888da20a76