Development of bile salt in pig by-products
Author:
Funder
Chung-Ang University
Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2021.e5
Reference99 articles.
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2. Albano E, Bacon BR, Biasi F, Blanck J, Blazovics A, Bors W, Feher E. 2012. Free radicals and the liver. Springer Sci Bus Media. Berlin, Germany.
3. Alnouti Y, Csanaky IL, Klaassen CD. 2008. Quantitative-profiling of bile acids and their conjugates in mouse liver, bile, plasma, and urine using LC–MS/MS. J Chromatogr B Analyt Technol Biomed Life Sci 873:209-217. 10.1016/j.jchromb.2008.08.018
4. Alvaro D, Cantafora A, Attili AF, Ginanni Corradini S, De Luca C, Minervini G, Di Blase A, Angelico M. 1986. Relationships between bile salts hydrophilicity and phospholipid composition in bile of various animal species. Comp Biochem Physiol 83:551-554. 10.1016/0305-0491(86)90295-6
5. Bang JS, Lee YJ, Jeong JH, Sohn UD. 2011. Roles of bile acid as an active biological substance. Korean J Clin Pharm 21:49-56. 10.15860/sigg.21.1.201102.49
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1. Developing a procedure to extract chenodeoxycholic acid and synthesize ursodeoxycholic acid from pig by-products;Heliyon;2023-07
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