Anti-osteoporotic effects of enzymatic hydrolysates of mackerel Scomber japonicus byproduct in MC3T3-E1 cells and ovariectomized rat model
Author:
Funder
Ministry of Oceans and Fisheries
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12562-024-01789-8.pdf
Reference50 articles.
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2. Ananey-Obiri D, Matthews LG, Tahergorabi R (2019) Proteins from fish processing by-products. In: Galanakis CM (ed) Proteins: sustainable source, processing and applications. Elsevier, Amsterdam, pp 163–191
3. Araujo J, Sica P, Costa C, Marquez MC (2021) Enzymatic hydrolysis of fish waste as an alternative to produce high value-added products. Waste Biomass Valorization 12:847–855
4. Atef M, Ojagh SM (2017) Health benefits and food applications of bioactive compounds from fish byproducts: a review. J Funct Food 35:673–681
5. Bashir KMI, Park YJ, An JH, Choi SJ, Kim JH, Baek MK (2018) Antioxidant properties of Scomber japonicus hydrolysates prepared by enzymatic hydrolysis. J Aquat Food Prod 27:107–121
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