Preparation of Xanthine Oxidase Inhibitory Peptide from Black Bean Protein by Enzymatic Hydrolysis and Its Uric Acid-Lowering Activity in Vitro
SUN Jingru, SUN Mingshuang, LÜ Wenqing, CAO Rong’an, DIAO Jingjing, WANG Changyuan
FOOD SCIENCE . 2024, (23): 72 -80 .  DOI: 10.7506/spkx1002-6630-20240509-052