Effect of high pressure processing on fibrinolytic activity of fruit bromelain in vivo-Reference-Cited by-同舟云学术

Effect of high pressure processing on fibrinolytic activity of fruit bromelain in vivo

Published:2019-06-17 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Zhi Nan‐Nan¹^ORCID,Zong Kai²,Jia Xiao‐Yi¹,Wang Lin³,Liang Juan¹

Affiliation:

1. School of PharmacyAnhui University of Chinese Medicine Hefei Anhui Province People's Republic of China

2. Technology Center of Anhui Entry‐exit Inspection and Quarantine Bureau Hefei Anhui Province People's Republic of China

3. Clinical Laboratorythe First Affiliated Hospital of Anhui University of Chinese Medicine Hefei Anhui Province People's Republic of China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13146

Reference34 articles.

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2. A shortened activated partial thromboplastin time is associated with the risk of venous thromboembolism

3. Bromelain as a Treatment for Osteoarthritis: a Review of Clinical Studies

4. New treatments for venous thromboembolic disease

5. Obesity and breast cancer: The roles of peroxisome proliferator‐activated receptor‐γ and plasminogen activator inhibitor‐1;Carter J. C.;PPAR Research,2009

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