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2011•Food Science and BiotechnologyRequires access

Effect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate

Guangrong Huang, Jing Zhao, Jiaxin Jiang

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Key concepts: Hydrolysate, Defatting, Chemistry, DPPH, Hydrolysis, ABTS, Chromatography, Trypsin

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