Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity
Li Liu, Suisui Jiang, Wei Xie, Jinjin Xu, Yuanhui Zhao, Mingyong Zeng
Topics & Concepts
HydrolysateOysterFood scienceChemistryIn vitroFunctional foodCaco-2AntioxidantPeptideBiochemistryDigestion (alchemy)BiologyHydrolysisFisheryChromatographyProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsInsect Utilization and Effects