Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by <i>Pediococcus acidilactici</i><scp>ATTC</scp> 8042

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dc.contributor.authorAli Muhammed Moula Ali
dc.contributor.authorMaria Gullo
dc.contributor.authorAmit Kumar Rai
dc.contributor.authorSri Charan Bindu Bavisetty
dc.date.accessioned2025-07-21T06:04:15Z
dc.date.issued2020-10-30
dc.identifier.doi10.1002/jsfa.10898
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9805
dc.subjectPediococcus acidilactici
dc.subjectABTS
dc.subjectLipid Oxidation
dc.subjectNutraceutical
dc.subject.classificationProtein Hydrolysis and Bioactive Peptides
dc.titleBioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by <i>Pediococcus acidilactici</i><scp>ATTC</scp> 8042
dc.typeArticle

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