View of Ultrasonic-Assisted Enzyme Hydrolysis of Chicken By-Products: Optimization, Peptide Mapping and Antioxidative Efficacy by In-vitro and In-silico Approach

Return to Issue Details Ultrasonic-Assisted Enzyme Hydrolysis of Chicken By-Products: Optimization, Peptide Mapping and Antioxidative Efficacy by In-vitro and In-silico Approach Download Download PDF