Citation: | LI Xiaofeng, ZHANG Lu, MA Tianxin, et al. Comparison of Peptide Composition and in Vitro Antioxidant Activity of Different Hydrolysates of Turbot Meat[J]. Science and Technology of Food Industry, 2023, 44(3): 95−101. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040222. |
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