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Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2021关键词: Catechins; Advanced glycation end products; Myofibrillar protein; Anti-aggregation; Anti-oxidation
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Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-kappa B pathways
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来源:FOOD SCIENCE AND HUMAN WELLNESS年份:2021关键词: Sturgeon; Enzymatic hydrolysis; Antioxidant; Anti-inflammation mechanism; RAW264.7 macrophages
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