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Porcine Splenic Hydrolysate has Antioxidant Activity in vivo and in vitro
The antioxidant capacity of porcine splenic hydrolysate (PSH) was studied in vitro and in vivo. Peptide hydrolysates were prepared, using the proteolytic enzyme Alcalase(®). The molecular weights of PSH were 37,666, 10,673, 6,029, and 2,918 g/mol. Rats were fed a 5% (w/v) PSH diet, instead of a case...
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| Wydane w: | Korean J Food Sci Anim Resour |
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| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Korean Society for Food Science of Animal Resources
2014
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597861/ https://ncbi.nlm.nih.gov/pubmed/26761173 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.325 |
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