Citation to this article as recorded by
Zhao, J., 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. Am. J. Food Technol., 6: 904-913. CrossRefDirect Link |
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Amino Acid Composition, Molecular Weight Distribution and Antioxidant Stability of Shrimp Processing Byproduct Hydrolysate American Journal of Food Technology Vol. 6, Issue 10, 904, 2011 |
How to cite this article
M. Shokrzadeh and A. G. Ebadi, 2006. Study of Antioxidative Activity in Four Kinds of Cultivated Rice Grains of Mazandaran Province (Iran). Pakistan Journal of Biological Sciences, 9: 2723-2725.
DOI: 10.3923/pjbs.2006.2723.2725
URL: https://scialert.net/abstract/?doi=pjbs.2006.2723.2725
DOI: 10.3923/pjbs.2006.2723.2725
URL: https://scialert.net/abstract/?doi=pjbs.2006.2723.2725