Wang, Daoying <br/><br/>
Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology.  [electronic resource] 

 -  Poultry science  May 2018 
 - 1824-1831 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1525-3171 
<br/><br/><label>Standard No.: </label>10.3382/ps/pex457  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--metabolism<br/>Cattle<br/>Chickens<br/>Endopeptidases--chemistry<br/>Hydrolysis<br/>Meat--analysis<br/>Models, Statistical<br/>Protein Hydrolysates--analysis<br/>Turkey