Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis

Food Science and Human Wellness - Tập 12 - Trang 1820-1827 - 2023
Shanshan Li1, Lingchen Tao1, Shiqin Peng1, Xinyu Yu1, Xiaobin Ma2, Fuliang Hu1
1Key laboratory of silkworm and bee resource utilization and innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
2Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland

Thông tin
Thông tin xuất bản

Food Science and Human Wellness

Tập 12

1820-1827

Thông tin tác giả