Food Bioscience container_56ddluxzife3va47uzjpkjawyy

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Unraveling the Chemical Composition, Antioxidant, α-amylase and α-glucosidase Inhibition of Moroccan Propolis

Hassan Laaroussi, Pedro Ferreira-Santos, Zlatina Genisheva, Meryem Bakour, Driss Ousaaid, José Antonio Teixeira, Badiaa Lyoussi
2021 | Food Bioscience
doi:10.1016/j.fbio.2021.101160  

Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis

Sunantha Ketnawa, Oscar Martínez-Alvarez, Joaquín Gómez-Estaca, María del Carmen Gómez-Guillén, Soottawat Benjakul, Saroat Rawdkuen
2016 | Food Bioscience
doi:10.1016/j.fbio.2016.05.005  
1,374
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Preservation Status
47 preserved and accessble (bright)
1,327 preserved, inaccessible (dark)
0 no known preservation
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article-journal 1,374
Type  unknown
Status  unknown
ISSN-L?  2212-4292
Print:  2212-4292
Electronic:  2212-4306
Wikidata  Q27725317
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CLOCKSS: years 2013-2021
Portico: years 2013-2021
scholarsportal: years 2013-2015, 2017-2020
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