Preparation of the xanthine oxidase inhibitory peptide from Sardinops sagax and its activity on reducing uric acid

ZHAN Suhong; JI Hongwu; ZHANG Di; WEI Liuyi; PENG Shuo; CHEN Ming; SONG Wenkui; QU Yushan; LIU Shucheng

doi:10.13995/j.cnki.11-1802/ts.030277

Preparation of the xanthine oxidase inhibitory peptide from Sardinops sagax and its activity on reducing uric acid

ZHAN Suhong, JI Hongwu, ZHANG Di, WEI Liuyi, PENG Shuo, CHEN Ming, SONG Wenkui, QU Yushan, LIU Shucheng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 79-86.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 79-86. DOI: 10.13995/j.cnki.11-1802/ts.030277

Preparation of the xanthine oxidase inhibitory peptide from Sardinops sagax and its activity on reducing uric acid

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(16): 79-86 https://doi.org/10.13995/j.cnki.11-1802/ts.030277

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Received	Revised
2021-11-30	2021-12-19
Issue Date
2022-09-16

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