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Comparison of antioxidant activities between half-fin anchovy pepsin hydrolysate (HAHp) and heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). (a) DPPH radical-scavenging activity; (b) Reducing power. The concentration of HAHp and HAHp-H was represented as protein concentration. Each value was expressed as mean ± standard deviation (n = 3).
