乳酸菌发酵乳蛋白水解物对RAW264.7细胞氧化损伤的保护作用
候智兴, 李恒, 蒋敏, 钱建瑛, 闫建国, 卢俭, 许正宏, 史劲松
Evaluation of the protective effect of fermented milk protein hydrolysates with lactic acid bacteria on oxidative damage in RAW264.7 cells
HOU Zhixing, LI Heng, JIANG Min, QIAN Jianying, YAN Jianguo, LU Jian, XU Zhenghong, SHI Jinsong
食品与发酵工业
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2024, (3): 86
-92
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DOI: 10.13995/j.cnki.11-1802/ts.035619
