Preparation, Physicochemical Properties and Anticoagulant Activity of Heparinoid from Shrimp Head
CHEN Jing, DU Zhenxing, CHEN Jianping, JIA Xuejing, LIU Xiaofei, LI Rui, ZHONG Saiyi
(1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Shenzhen Institute, Guangdong Ocean University, Shenzhen 518108, China; 3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
CHEN Jing, DU Zhenxing, CHEN Jianping, JIA Xuejing, LIU Xiaofei, LI Rui, ZHONG Saiyi. Preparation, Physicochemical Properties and Anticoagulant Activity of Heparinoid from Shrimp Head[J]. FOOD SCIENCE, 2021, 42(11): 71-77.