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Citation to this article as recorded by
G.R. Huang, Z.Y. Ren, J.X. Jiang 2014. Optimization of Hydrolysis Conditions for Iron Binding Peptides Production
from Shrimp Processing Byproducts Am. J. Food Technol., 9: 49-55. CrossRef |
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How to cite this article
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