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Characterization of Proteoglycan and Hyaluronan in Hot Water Extract from Salmon Cartilage
Salmon cartilage proteoglycan fractions have recently gained favor as ingredients of functional food and cosmetics. An optimal hot water method to extract proteoglycan from salmon cartilage has recently been developed. The extracted cartilage includes hyaluronan and collagen in addition to proteogly...
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| Publicado no: | J Appl Glycosci (1999) |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Japanese Society of Applied Glycoscience
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8056930/ https://ncbi.nlm.nih.gov/pubmed/34354500 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5458/jag.jag.JAG-2017_005 |
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