Optimization of preparation process of yak blood antioxidant oligopeptides and preliminary study of anti-hypoxia activity

XIAO Lan, HE Peiyun, XIE Qiao, DU Xin, LI Cheng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 113-120.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 113-120. DOI: 10.13995/j.cnki.11-1802/ts.016512

Optimization of preparation process of yak blood antioxidant oligopeptides and preliminary study of anti-hypoxia activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(13): 113-120 https://doi.org/10.13995/j.cnki.11-1802/ts.016512

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