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J. Zhao, G.R. Huang, M.N. Zhang, W.W. Chen and J.X. Jiang, 2011. Amino Acid Composition, Molecular Weight Distribution and Antioxidant Stability of Shrimp Processing Byproduct Hydrolysate. American Journal of Food Technology, 6: 904-913.
DOI: 10.3923/ajft.2011.904.913
URL: https://scialert.net/abstract/?doi=ajft.2011.904.913
DOI: 10.3923/ajft.2011.904.913
URL: https://scialert.net/abstract/?doi=ajft.2011.904.913