Chemical Antioxidant Effect of Bile Acid Salt Binding Peptide from Fermented Sour Meat and Its Effect on Rat Thoracic Aorta Endothelial Cells
WEI Cheng, LI Chenglong, ZHU Lijuan, XIE Yueying, ZHOU Caiqiong
FOOD SCIENCE . 2017, (11): 225 -230 .  DOI: 10.7506/spkx1002-6630-201711036