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Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis |
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| Authors: | Mohamed Beva Kelfala Foh Issoufou Amadou Betty Mabel Foh Mohamed Tabita Kamara Wenshui Xia |
| Affiliation: | 1 State Key Laboratory of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China;2 School of Community Health and Clinical Studies, Njala University, Kowama Campus, Bo, Sierra Leone |
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