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BioMed Research International
Volume 2013 (2013), Article ID 849529, 9 pages
http://dx.doi.org/10.1155/2013/849529
Research Article

The Improvement of The Endogenous Antioxidant Property of Stone Fish (Actinopyga lecanora) Tissue Using Enzymatic Proteolysis

1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
2Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
3Department of Chemistry, University of Sargodha, Sargodha 40100, Pakistan

Received 14 September 2012; Revised 11 January 2013; Accepted 11 January 2013

Academic Editor: Xudong Huang

Copyright © 2013 Sara Bordbar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Sara Bordbar, Afshin Ebrahimpour, Azizah Abdul Hamid, Mohd Yazid Abdul Manap, Farooq Anwar, and Nazamid Saari, “The Improvement of The Endogenous Antioxidant Property of Stone Fish (Actinopyga lecanora) Tissue Using Enzymatic Proteolysis,” BioMed Research International, vol. 2013, Article ID 849529, 9 pages, 2013. doi:10.1155/2013/849529