The anti-oxidative effect of Lingzhi protein hydrolysates on lipopolysaccharide-stimulated A549 cells-Reference-Cited by-同舟云学术

The anti-oxidative effect of Lingzhi protein hydrolysates on lipopolysaccharide-stimulated A549 cells

Published:2021-06 Issue: Volume:41 Page:101093
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Krobthong Sucheewin,Choowongkomon Kiattawee,Suphakun Praphasri,Kuaprasert Buabarn^ORCID,Samutrtai Pawitrabhorn,Yingchutrakul Yodying

Funder

National Research Council of Thailand

National Science and Technology Development Agency

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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