Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophages-Reference-Cited by-同舟云学术

Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophages

Published:2017-10 Issue: Volume:100 Page:449-459
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Meram Chalamaiah,Wu Jianping

Funder

Egg Farmers of Canada

Alberta Livestock and Meat Agency

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

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