In vitro and in vivo anti-oxidation and anti-fatigue effect of monkfish liver hydrolysate

Food Bioscience

Volumn 18, Issue , 2017, Pages 9-14

  Xu, Jiajie ^a,b   Li, Yanyan ^a,c   Regenstein, Joe ^c   Su, Xiurong ^a  

^a NINGBO UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Cornell University ^*  (United States)

Author keywords

Amino acid; Antioxidant activity; Functional food; Hydrolysate; Seafood

Indexed keywords

EID: 85014626583     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2017.03.002     Document Type: Article

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