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BioMed Research International
Volume 2013 (2013), Article ID 849529, 9 pages
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.
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