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

Sucheewin Krobthong(Kasetsart University), Yodying Yingchutrakul(National Science and Technology Development Agency), Pawitrabhorn Samutrtai(Chiang Mai University), Praphasri Suphakun(Kasetsart University), Buabarn Kuaprasert(Synchrotron Light Research Institute), Kiattawee Choowongkomon(Kasetsart University)
Food Bioscience
April 24, 2021
10.1016/j.fbio.2021.101093
Cited by 28

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