Liu, H.-F.; Pan, X.-W.; Li, H.-Q.; Zhang, X.-N.; Zhao, X.-H.
Amino Acid Composition of a Chum Salmon (Oncorhynchus keta) Skin Gelatin Hydrolysate and Its Antiapoptotic Effects on Etoposide-Induced Osteoblasts. Foods 2023, 12, 2419.
https://doi.org/10.3390/foods12122419
AMA Style
Liu H-F, Pan X-W, Li H-Q, Zhang X-N, Zhao X-H.
Amino Acid Composition of a Chum Salmon (Oncorhynchus keta) Skin Gelatin Hydrolysate and Its Antiapoptotic Effects on Etoposide-Induced Osteoblasts. Foods. 2023; 12(12):2419.
https://doi.org/10.3390/foods12122419
Chicago/Turabian Style
Liu, Hong-Fang, Xiao-Wen Pan, Hua-Qiang Li, Xiao-Nan Zhang, and Xin-Huai Zhao.
2023. "Amino Acid Composition of a Chum Salmon (Oncorhynchus keta) Skin Gelatin Hydrolysate and Its Antiapoptotic Effects on Etoposide-Induced Osteoblasts" Foods 12, no. 12: 2419.
https://doi.org/10.3390/foods12122419
APA Style
Liu, H.-F., Pan, X.-W., Li, H.-Q., Zhang, X.-N., & Zhao, X.-H.
(2023). Amino Acid Composition of a Chum Salmon (Oncorhynchus keta) Skin Gelatin Hydrolysate and Its Antiapoptotic Effects on Etoposide-Induced Osteoblasts. Foods, 12(12), 2419.
https://doi.org/10.3390/foods12122419