Immunostimulatory potential of extruded plant-based meat: effect of extrusion moisture level on macrophage activation
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01432-9.pdf
Reference31 articles.
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3. Banuls C, Rocha M, Rovira-Llopis S, Falcon R, Castello R, Herance JR, Polo M, Blas-Garcia A, Hernandez-Mijares A, Victor MV. The pivotal role of nitric oxide: effects on the nervous and immune systems. Current pharmaceutical design. 20: 4679-4689 (2014)
4. Byun EH. Comparison study of immunomodulatory activity of polysaccharide and ethanol extracted from Sargassum fulvellum. Journal of the Korean Society of Food Science and Nutrition. 44: 1621-1628 (2015)
5. Choi HW, Ryu GH. Comparison of the physicochemical properties of low and high-moisture extruded meat analog with varying moisture content. Journal of the Korean Society of Food Science and Nutrition. 51: 162-169 (2022)
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