Isolation and Identification of a Novel Antioxidant Peptide from Fermented Sea Cucumber (<i>Stichopus japonicus</i>) Intestine and Its Protective Effects on HepG2 Cells from Oxidative Damage
Xinran Lv(Beijing Forestry University), Peng Hou(Unitika (Japan)), Hengli Xu(Institute of Food Science & Technology), Guilin Zhang(Unitika (Japan)), Yanfang Zhang(Institute of Food Science & Technology), Zongji Wang(China National GeneBank), Shuo Yuan(Institute of Food Science & Technology), Fangchao Cui(Bohai University), Xuepeng Li(Shandong University), Jianrong Li(Bohai University), Wenjin Yan(Institute of Food Science & Technology)
Cited by 13
Related Papers
Radish residue carbon dots-based novel starch/chitosan film with high antioxidant, biocompatibility, and antibacterial activities for salmon fillets' active packaging
|International Journal of Biological Macromolecules|2024|56
Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus
|World Journal of Microbiology and Biotechnology|2017|53
The TaSnRK1‐TabHLH489 module integrates brassinosteroid and sugar signalling to regulate the grain length in bread wheat
|Plant Biotechnology Journal|2024|40