You-Yu Kong
College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, 310018, China
Shi-Shi Chen
College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, 310018, China
Jun-Qi Wei
College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, 310018, China
Yan-Ping Chen
College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, 310018, China
Wu-Tao Lan
College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, 310018, China
Qing-Wei Yang
College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, 310018, China
Guang-Rong Huang
College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, 310018, China
Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang, Hangzhou, 310018, Zhejiang, China
National and Local United Engineering Laboratory of Quality Controlling Technology and Instrument for Marine Food, Hangzhou, Zhejiang, 310018, China
PDF Fulltext XML References Citation
How to cite this article
You-Yu Kong, Shi-Shi Chen, Jun-Qi Wei, Yan-Ping Chen, Wu-Tao Lan, Qing-Wei Yang and Guang-Rong Huang, 2015. Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis. Biotechnology, 14: 188-193.
DOI: 10.3923/biotech.2015.188.193
URL: https://scialert.net/abstract/?doi=biotech.2015.188.193
DOI: 10.3923/biotech.2015.188.193
URL: https://scialert.net/abstract/?doi=biotech.2015.188.193