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Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

DOI

271

Citations

47

References

2010

Year

Ailén Alemán, Begoña Giménez, Efrén Pérez‐Santín, M.C. Gómez‐Guillén, P. Montero
Food Chemistry

References

YearCitations

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