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Anti-oxidation and Anti-wrinkling Effects of Jeju Horse Leg Bone Hydrolysates
This study focused on the anti-oxidative and collagenase- and elastase inhibition effects of low molecular weight peptides (LMP) from commercial Jeju horse leg bone hydrolysates (JHLB) on pancreatin, via enzymatic hydrolysis. Cell viability of dermal fibroblasts exposed to UVB radiation upon treatme...
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| Publicado en: | Korean J Food Sci Anim Resour |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662201/ https://ncbi.nlm.nih.gov/pubmed/26761683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.6.844 |
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