Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates

作者：Chi-Yue Chang, Kuei-Ching Wu, Shu‐Hua Chiang · 发表于：Food Chemistry · 年份：2006 · DOI：10.1016/j.foodchem.2005.12.019 · 被引用次数：232 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Biochemical effects in animals、Meat and Animal Product Quality