FE-P12 Assessment of anti-inflammation function of Val-Trp-Trp-Trp from mackerel hydrolysates using cultured cell model(Section IX Food Engineering)

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概要

• 論文の詳細を見る
• 社団法人日本生物工学会の論文

著者

• Chou Chien-te

  Department Of Food Science National Taiwan Ocean University

• Kong Zwe-ling

  Department Of Food Science National Taiwan Ocean University

• SHIAU Chyuan-Yuan

  Department of Food Science, National Taiwan Ocean University

• Shiau Chyuan-yuan

  Department Of Food Science National Taiwan Ocean University

関連論文

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• Extractive component changes in the foot muscle of live small abalone during storage
• Seasonal variations of chemical constituents in the muscle and viscera of small abalone fed different diets
• Changes in chemical constituents and physical indices during processing of dried-seasoned squid
• Macrophage Stimulating Activity of Foods(Food & Nutrition)
• FE-P12 Assessment of anti-inflammation function of Val-Trp-Trp-Trp from mackerel hydrolysates using cultured cell model(Section IX Food Engineering)
• Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix lusoria During Storage at Different Temperatures

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