Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent
Overview of attention for article published in Food Chemistry, January 2017
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In the top 25% of all research outputs scored by Altmetric
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High Attention Score compared to outputs of the same age (89th percentile)
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High Attention Score compared to outputs of the same age and source (95th percentile)
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