Purification and characterization of immunomodulatory peptides from enzymatic hydrolysates of duck egg ovalbumin

Food and Function - Tập 12 Số 2 - Trang 668-681
Ping He1,2,3,4, Qian Wang1,2,3,4, Qiping Zhan1,2,3,4, Leiman Pan1,2,3,4, Xuan Xin1,2,3,4, Hui Wu1,2,3,4, Mengmeng Zhang1,2,3,4
1China
2College of Food Sciences and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
3Guangzhou
4South China University of Technology

Tóm tắt

Duck egg white (DEW) is considered as an abandoned protein resource.

Từ khóa


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