The effect of simulated digestion <i>in vitro </i>on structure and antioxidant activity of marine fish bone collagen oligopeptides

doi:10.13995/j.cnki.11-1802/ts.025654

The effect of simulated digestion in vitro on structure and antioxidant activity of marine fish bone collagen oligopeptides

FENG Xiaowen, ZHAO Xiaohan, PAN Xiaoqi, PEI Chenhao, GU Ruizeng, LIU Wenying

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 173-179.

PDF(2184 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 173-179. DOI: 10.13995/j.cnki.11-1802/ts.025654

The effect of simulated digestion in vitro on structure and antioxidant activity of marine fish bone collagen oligopeptides

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(5): 173-179 https://doi.org/10.13995/j.cnki.11-1802/ts.025654

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2184 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export