Wangang Zhang

Professor Supervisor of Doctorate Candidates

The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells

Release time:2024-01-01Hits:

Impact Factor:

3.5
Affiliation of Author(s):

食品科技学院
Journal:

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Co-author:

Xing Lujuan,Fu Lijuan,Toldra Fidel,Teng Shuang,Yin Yantao,Zhang Wangang
Correspondence Author:

Wangang Zhang
Document Code:

2c9e868c8c56f9aa018c5815ac3c0667
Translation or Not:

no
Date of Publication:

2022-05-01