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Article Dans Une Revue Food Research International Année : 2014

Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process

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Chimie
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hal-01688546 , version 1 (19-01-2018)

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Sami Saidi, Andre Deratani, M-P. Belleville, Raja Ben Amar. Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process. Food Research International, 2014, 65, pp.329 - 336. ⟨10.1016/j.foodres.2014.09.023⟩. ⟨hal-01688546⟩
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