Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills | Prima Putra | Journal of Applied Food Technology

Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills Download

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