التفاصيل البيبلوغرافية
العنوان:
Hepatoprotective effect of peptic hydrolysate from salmon pectoral fin protein byproducts on ethanol-induced oxidative stress in Sprague–Dawley rats
المؤلفون:
Hee-Young Ahn , Young-Su Cho , Jae-Hong Lee , Chang-Bum Ahn , Jae-Young Cha , Jae-Young Je , Young-Sook Cho
المصدر:
Food Research International . 51:648-653
بيانات النشر:
Elsevier BV, 2013.
سنة النشر:
2013
مصطلحات موضوعية:
Ethanol , biology , Peptic , Fish fin , Pharmacology , medicine.disease_cause , Hydrolysate , chemistry.chemical_compound , Hydrolysis , Biochemistry , chemistry , Pepsin , biology.protein , medicine , Sprague dawley rats , Oxidative stress , Food Science
الوصف:
Bioactive peptides were generated by pepsin hydrolysis from salmon pectoral fin protein byproduct, and the hepatoprotective effect of the peptic hydrolysate (PH) on ethanol-induced oxidative stress was investigated in Sprague–Dawley rats. Administration of ethanol for 4 weeks significantly (p
تدمد:
0963-9969
DOI:
10.1016/j.foodres.2013.01.045
URL الوصول:
https://explore.openaire.eu/search/publication?articleId=doi_________::c50860bce037f53fd25abd6d3e40892e https://doi.org/10.1016/j.foodres.2013.01.045
Rights:
CLOSED
رقم الانضمام:
edsair.doi...........c50860bce037f53fd25abd6d3e40892e
قاعدة البيانات:
OpenAIRE