Missing/wrong data? Edit Wikidata item
Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology
scientific article published on 01 May 2018
Author/s
Work details
Publication date:
May 1, 2018
Copyright status
Copyright status information is not available for this work. The copyright status depends on the jurisdiction, the author's date of death and the date the work was created or published.
To learn more about copyright terms in different countries, visit the countries and terms page.