Statistics for Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme
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Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme | 0 |