Study of low sensitization and antiallergic activity of oyster peptides and salmon skin collagen peptides

doi:10.13995/j.cnki.11-1802/ts.016203

FANG Lei, LI Guo-ming, XU Shan-shan, WANG Jing, MA Yong, CAI Mu-yi, GU Rui-zeng, LU Jun

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 91-97.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 91-97. DOI: 10.13995/j.cnki.11-1802/ts.016203

Study of low sensitization and antiallergic activity of oyster peptides and salmon skin collagen peptides

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(9): 91-97 https://doi.org/10.13995/j.cnki.11-1802/ts.016203

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Received	Published
2017-11-03	2018-09-25
Issue Date
2018-10-30

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