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Articles

Chemical composition and in vitro antioxidant property of peptides produced from cottonseed meal by solid-state fermentation

Composición química y propiedades antioxidantes in vitro de los péptidos producidos a partir de la harina de semilla de algodón por la fermentación en estado sólido

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Pages 264-272 | Received 05 May 2014, Accepted 20 Jul 2014, Published online: 14 Aug 2014

References

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