Composition characterization of Myctophids (Benthosema pterotum): Antioxidation and safety evaluations for Myctophids protein hydrolysates

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/9028

Title:	Composition characterization of Myctophids (Benthosema pterotum): Antioxidation and safety evaluations for Myctophids protein hydrolysates
Authors:	Chai, H. J. Chan, Y. L. Li, T. L. Chen, Y. C. Wu, C. H. Shiau, C. Y. Chang-Jer Wu
Issue Date:	Apr-2012
Journal Volume:	46
Journal Issue:	1
Source:	Food Research International
URI:	http://scholars.ntou.edu.tw/handle/123456789/9028
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2011.12.008 ://WOS:000306768400016
Appears in Collections:	食品科學系

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