Peptides in pepsin–pancreatin hydrolysates from commercially available soy products that inhibit lipopolysaccharide-induced inflammation in macrophages-Reference-Cited by-同舟云学术

Peptides in pepsin–pancreatin hydrolysates from commercially available soy products that inhibit lipopolysaccharide-induced inflammation in macrophages

Published:2014-06 Issue: Volume:152 Page:423-431
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dia Vermont P.,Bringe Neal A.,de Mejia Elvira G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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