Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways-Reference-Cited by-同舟云学术

Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways

Published:2021-01 Issue:1 Volume:10 Page:103-111
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Gao Ruichang,Shu Wanghui,Shen Yang,Sun Quancai,Jin Wengang,Li Dajing,Li Ying,Yuan Li

Funder

Agriculture Research System of China

Publisher

Elsevier BV

Subject

Food Science

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