[HTML][HTML] Bitter peptides increase engulf of phagocytes in vitro and inhibit oxidation of myofibrillar protein in peeled shrimp (Litopenaeus vannamei) during chilled …
S Deng, PC Lutema, B Gwekwe, Y Li, JS Akida… - Aquaculture …, 2019 - Elsevier
We have shown that bitter peptides derived from the hydrolysates of pepsin digested fish
protein can increase lymphocytes and lysozyme activity and improve fish survival in …
protein can increase lymphocytes and lysozyme activity and improve fish survival in …
苦味肽抗氧化活性延长食品保鲜.
邓尚贵， 余妙灵， 甄兴华， 黄友坤… - Journal of Food …, 2020 - search.ebscohost.com
目的探究苦味肽延长食品保鲜的抗氧化活性. 方法研究乳胶珠吞噬细胞的吞噬能力的变化,
以此来分析苦味肽的免疫功能. 通过2, 2, 1-二苯基-1-吡啶酰肼(DPPH) 自由基清除 …
以此来分析苦味肽的免疫功能. 通过2, 2, 1-二苯基-1-吡啶酰肼(DPPH) 自由基清除 …
Antioxidative activity of bitter peptide prolonging food preservation.
DSG Deng ShangGui, YML Yu MiaoLing… - 2020 - cabidigitallibrary.org
Objective: To explore the antioxidative activity of bitter peptide in prolonging food
preservation. Methods: The changes of phagocytic ability of phagocytic cells of latex beads …
preservation. Methods: The changes of phagocytic ability of phagocytic cells of latex beads …