Published in
Elsevier, Food Chemistry, (227), p. 194-201
DOI: 10.1016/j.foodchem.2017.01.099
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Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent
Journal article published in 2017 by
Amin Shavandi 
,
Zhihao Hu,
SueSiang Teh,
Jenny Zhao,
Alan Carne,
Adnan Bekhit,
Alaa El-Din A. Bekhit
,
Zhihao Hu,
SueSiang Teh,
Jenny Zhao,
Alan Carne,
Adnan Bekhit,
Alaa El-Din A. Bekhit
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