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Table_1_Process optimization and identification of antioxid..:
Nabila Begum
;
Qudrat Ullah Khan
;
Sam Al-Dalali
...
doi:10.3389/fsufs.2023.1345833.s001. , 2024
Link:
https://doi.org/10.3389/fsufs.2023.1345833.s001
RT Journal T1
Table_1_Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat.pdf
UL https://suche.suub.uni-bremen.de/peid=base-ftgriffithunifig:oai:figshare.com:article_25187816&Exemplar=1&LAN=DE A1 Nabila Begum A1 Qudrat Ullah Khan A1 Sam Al-Dalali A1 Daoqiang Lu A1 Fang Yang A1 Jie Li A1 Di Wu A1 Riwang Li A1 Jun Wang A1 Dahai Liu A1 Huanlu Song YR 2024 K1 Climate Change Processes K1 Food Chemistry and Molecular Gastronomy (excl. Wine) K1 Food Engineering K1 Food Nutritional Balance K1 Food Packaging K1 Preservation and Safety K1 Food Processing K1 Food Sciences not elsewhere classified K1 Manufacturing Safety and Quality K1 Packaging K1 Storage and Transportation (excl. Food and Agricultural Products) K1 cultured meat K1 enzymatic hydrolysate K1 ultrafiltration K1 antioxidant capacity K1 chromatography K1 hydrophobicity K1 peptide JF doi:10.3389/fsufs.2023.1345833.s001 LK http://dx.doi.org/https://doi.org/10.3389/fsufs.2023.1345833.s001 DO https://doi.org/10.3389/fsufs.2023.1345833.s001 SF ELIB - SuUB Bremen
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