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Protein Hydrolysates Prepared from the Viscera of Skipjack Tuna (Katsuwonus pelmamis): Antioxidative Activity and Functional Properties

Sappasith Klomklao 1 ,Soottawat Benjakul 2

1 Thaksin University, Department of Food Science and Technology, Faculty of Technology and Community Development, Phatthalung Campus, Phatthalung, 93210, Thailand
2 Prince of Songkla University, Department of Food Technology, Faculty of Agro-Industry, Hat Yai, Songkhla, 90112, Thailand
DOI : 10.4194/1303-2712-v18_1_08 Viewed : 303 - Downloaded : 145 Keywords :