Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 24, Issue 6, 2005 >
PDF HTML XML Export Cite reminder
Effects of Mixtures of Oligopeptides from Enzymic Hydrolysates of Egg White on Immune Functions of Mice in vitro
DOI:
CSTR:
[cstr]
Author:
Affiliation:

Clc Number:

Q51

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    To investigate the effects of 5 kinds of mixtures of oligopeptides from enzymic hydrolysates of egg white(MOEE) on immune functions of mice in vitro.Neutral red and MTT were used to observe the effects of different MOEE and different concentration of the

    Reference
    Related
    Cited by
Get Citation

TIAN Gang, CHEN Dai-wen, YU Bing, ZHANG Ke-ying, TANG Ren-Yong, LEI Hu-long. Effects of Mixtures of Oligopeptides from Enzymic Hydrolysates of Egg White on Immune Functions of Mice in vitro[J]. Journal of Food Science and Biotechnology,2005,24(6).

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website