Characteristics and ce:italic>in vitro/ce:italic> anti-inflammatory activities of protein extracts from pre-germinated black soybean [ce:italic>Glycine/ce:italic> max (L.)] treated with high hydrostatic pressure

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2017年第2017期|共8页
• 作者

  Min Young Kim; Gwi Yeong Jang; Nam Seok Oh; So Yune Baek; Sang Hoon Lee; Kyung Mi Kim; Tae Myoung Kim; Jounsoo Lee; Heon Sang Jeong;

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• 作者单位

  Department of Food Science and Biotechnology Chungbuk National University;

  Department of Food Science and Biotechnology Chungbuk National University;

  Department of Food Science and Biotechnology Chungbuk National University;

  Department of Food Science and Biotechnology Chungbuk National University;

  Department of Agrofood Resources National Academy of Agricultural Science Rural Development Administration;

  Department of Agrofood Resources National Academy of Agricultural Science Rural Development Administration;

  College of Veterinary Medicine Chungbuk National University;

  Department of Food Science and Biotechnology Chungbuk National University;

  Department of Food Science and Biotechnology Chungbuk National University;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Black soybean; Germination; High hydrostatic pressure; Protein; Anti-inflammatory activity;

  机译：黑大豆;萌发;高静水压力;蛋白质;抗炎活动;