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Isolation and identification of antioxidative peptides from peptic hydrolysates of half-fin anchovy (Setipinna taty)

Food ChemistryBioorganic ChemistryFood Bioactive CompoundBiochemistryMedicineNatural SciencesSetipinna TatyHalf-fin AnchovyAntioxidative PeptidesPharmacologyPolyphenolicsOxidative Stress