Isolation, Purification and Characterization of Antioxidant Peptides from Spirulina Platensis Extracts Co-Fermentation with Thermus Thermophilus Hb27 and Saccharomyces Cerevisiae Ch006

Author:

Wei Yufei,Wang Junqiao,Luo Yujun,Zhao Xiaofeng,Zou Longhui,Qiu Xiaofeng,Nie Shaoping,Liu Huanyu

Publisher

Elsevier BV

Reference56 articles.

1. Identification of Novel Melanin Synthesis Inhibitors From Crataegus pycnoloba Using an in Vivo;A Agalou;Zebrafish Phenotypic Assay. Front Pharmacol,2018

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3. An investigation on glutathione derived from spinach and red cabbage leaves and their effects of adding to meat patties;A A Al-Temimi;Saudi J Biol Sci,2023

4. The immuneenhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics;J An;J Food Biochem,2020

5. Safety evaluations and lipid-lowering activity of an Arthrospira platensis enriched diet: A 1-month study in rats;E Bigagli;Food Res Int,2017

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