Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology.

J Poult Sci · 2018 · PMC6756503 · PMID 32055178

Europe PMC DOI

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closest p

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highly significantno p-value reported

The adjusted coefficient of decision (R Adj 2 =0.9845) confirmed that the model was highly significant.

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