Article Versions Notes

Zhou Y, Liu T, Zhang R, Wang J, Zhang J, Tong Y, Zhang H, Li Z, Si D, Wei X. Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects. Antioxidants. 2025; 14(7):805. https://doi.org/10.3390/antiox14070805

Zhou, Yichen, Tianxu Liu, Rijun Zhang, Junyong Wang, Jing Zhang, Yucui Tong, Haosen Zhang, Zhenzhen Li, Dayong Si, and Xubiao Wei. 2025. "Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects" Antioxidants 14, no. 7: 805. https://doi.org/10.3390/antiox14070805

Zhou, Y., Liu, T., Zhang, R., Wang, J., Zhang, J., Tong, Y., Zhang, H., Li, Z., Si, D., & Wei, X. (2025). Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects. Antioxidants, 14(7), 805. https://doi.org/10.3390/antiox14070805