International Journal of Food Properties
Volume 21, 2018 - Issue 1
Original Article
Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides
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Afshin EbrahimpourDepartment of Radiation Oncology, Baylor College of Medicine, One Baylor Plaza, Houston, TX, USAhttps://orcid.org/0000-0003-1365-5826View further author information
https://orcid.org/0000-0003-1365-5826View further author information, Mohammad ZareiDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;Department of Food Science and Technology, College of Agriculture and Natural resources, Sanandaj Branch, Islamic Azad University, Sanandaj, Iranhttps://orcid.org/0000-0003-1573-347XView further author information
https://orcid.org/0000-0003-1573-347XView further author information, Azizah Abdul HamidDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysiahttps://orcid.org/0000-0002-7464-017XView further author information
https://orcid.org/0000-0002-7464-017XView further author information & Nazamid SaariDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaCorrespondence[email protected]
https://orcid.org/0000-0002-4185-9415View further author information
https://orcid.org/0000-0002-4185-9415View further author information