Zhong, L.; Wu, Y.; Guan, X.; Xu, M.; Huang, J.; Zheng, Y.; Wang, Q.
Oyster Peptides Prepared by Lactobacillus casei Fermentation Enhance Immune Activity in RAW264.7 Cells via Activation of the MAPK Pathway. Mar. Drugs 2025, 23, 484.
https://doi.org/10.3390/md23120484
AMA Style
Zhong L, Wu Y, Guan X, Xu M, Huang J, Zheng Y, Wang Q.
Oyster Peptides Prepared by Lactobacillus casei Fermentation Enhance Immune Activity in RAW264.7 Cells via Activation of the MAPK Pathway. Marine Drugs. 2025; 23(12):484.
https://doi.org/10.3390/md23120484
Chicago/Turabian Style
Zhong, Lingyue, Yirui Wu, Xuefang Guan, Mei Xu, Juqing Huang, Yafeng Zheng, and Qi Wang.
2025. "Oyster Peptides Prepared by Lactobacillus casei Fermentation Enhance Immune Activity in RAW264.7 Cells via Activation of the MAPK Pathway" Marine Drugs 23, no. 12: 484.
https://doi.org/10.3390/md23120484
APA Style
Zhong, L., Wu, Y., Guan, X., Xu, M., Huang, J., Zheng, Y., & Wang, Q.
(2025). Oyster Peptides Prepared by Lactobacillus casei Fermentation Enhance Immune Activity in RAW264.7 Cells via Activation of the MAPK Pathway. Marine Drugs, 23(12), 484.
https://doi.org/10.3390/md23120484