Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells
© 2019 Society of Chemical Industry BACKGROUND: Salmon bones, a waste by-product from the salmon industry, were used as a protein hydrolysate source for the production of bioactive peptides. The aim of this work was to evaluate the potential antioxidant and anti-inflammatory properties of salmon bon...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/49740 |
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| Institution: | Mahidol University |