Chemical composition and evaluation of anti-inflammatory and antioxidant activities of extracts from enzymatically hydrolyzed and saccharomyces cerevisiae-fermented fish by-products
Dandan Xiao(Department of Marine Life Sciences, Jeju National University, Jeju Self-governing Province 63243, 102, Jejudaehak-ro, Jeju-si, Jeju-do, Republic of KoreaNamdo 28513, Republic of Korea)
Xueyu Wang(Department of Marine Life Sciences, Jeju National University, Jeju Self-governing Province 63243, 102, Jejudaehak-ro, Jeju-si, Jeju-do, Republic of KoreaNamdo 28513, Republic of Korea)
Jia Fu(Department of Marine Life Sciences, Jeju National University, Jeju Self-governing Province 63243, 102, Jejudaehak-ro, Jeju-si, Jeju-do, Republic of KoreaNamdo 28513, Republic of Korea)
Sang-Woon Lee(Department of Marine Life Sciences, Jeju National University, Jeju Self-governing Province 63243, 102, Jejudaehak-ro, Jeju-si, Jeju-do, Republic of KoreaNamdo 28513, Republic of Korea)
Fengqi Yang(Department of Marine Life Sciences, Jeju National University, Jeju Self-governing Province 63243, 102, Jejudaehak-ro, Jeju-si, Jeju-do, Republic of KoreaNamdo 28513, Republic of Korea)
You-Jin Jeon(Department of Marine Life Sciences, Jeju National University, Jeju Self-governing Province 63243, 102, Jejudaehak-ro, Jeju-si, Jeju-do, Republic of KoreaNamdo 28513, Republic of Korea)
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