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bibliographicCitation Chi F, Liu T, Liu L, Tan Z, Gu X, Yang L, Luo Z. Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt. Molecules. 2019 Dec 27;25(1):109. doi: 10.3390/molecules25010109.
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title Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt
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