Process Optimization for Preparation of Hyaluronidase Inhibitory Hydrolysates with Anti-allergic Potential from Salmo salar Processing By-products-Reference-Cited by-同舟云学术

Process Optimization for Preparation of Hyaluronidase Inhibitory Hydrolysates with Anti-allergic Potential from Salmo salar Processing By-products

Published:2021-07-12 Issue:7 Volume:1 Page:1262-1273
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Wang Kexin¹,Pramod Siddanakoppalu Narayana²^ORCID,Lin Hong¹,Chen Guanzhi³,Li Zhenxing¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Food Safety Laboratory, Ocean University of China, Qingdao, 266003, People’s Republic of China

2. Laboratory for Immunomodulation and Inflammation Biology, Department of Studies and Research in Biochemistry, Davangere University, Shivaganagotri, Davangere 577 007, Karnataka, India

3. The Affiliated Hospital of Qingdao University, Qingdao 266003, People’s Republic of China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00152

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5. Physiological Functions of Gastropod Peptides and Neurotransmitters

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